Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 1 jalapeño pepper, chopped
- 2 teaspoons red curry paste
- 1 cup light coconut milk
- 1/2 cup dry white wine
- 1 teaspoon dark brown sugar
- 1/4 teaspoon kosher salt
- 2 pounds small mussels, scrubbed and debearded (about 60)
- 3/4 cup small basil leaves, divided
- 3 tablespoons fresh lime juice
- 4 lime wedges
Nutrition Information
- calories 241
- fat 9.9 g
- satfat 4 g
- monofat 3.2 g
- polyfat 1.3 g
- protein 20 g
- carbohydrate 19.1 g
- fiber 1.7 g
- cholesterol 42 mg
- iron 6.8 mg
- sodium 594 mg
- calcium 80 mg
How to Make It
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Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.
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Wine Match: Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.—Julianna Grimes
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