ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Mussel Pan Roast

Photo: John Autry; Styling: Mindi Shapiro
Yield 4 servings
Use either regular curry powder or, for more kick, Madras curry powder.

Ingredients

  • 1 pound Yukon gold potatoes, cut into 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cherry tomatoes
  • 1/2 cup light coconut milk
  • 1 teaspoon curry powder
  • 4 medium ears fresh corn, shucked and cut crosswise into 2-inch pieces
  • 1 pound mussels, scrubbed
  • 1 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • Lime wedges

Nutrition Information

  • calories 373
  • fat 11.8 g
  • satfat 3 g
  • monofat 5.8 g
  • polyfat 1.9 g
  • protein 18.6 g
  • carbohydrate 51.2 g
  • fiber 6.2 g
  • cholesterol 28 mg
  • iron 6.5 mg
  • sodium 625 mg
  • calcium 65 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine potatoes, oil, salt, and pepper in a large roasting pan, tossing well to coat. Arrange potatoes in a single layer in pan. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes. Stir in tomatoes, coconut milk, curry powder, and corn, scraping pan to loosen any browned bits. Nestle mussels into vegetable mixture. Bake at 400° for 15 minutes or until potatoes are tender and mussels open. Discard any unopened shells. Stir in green onions and chopped fresh mint.

  3. Spoon about 3 cups mussels mixture into each of 4 bowls; spoon cooking liquid evenly over top. Serve with lime wedges.