Curried Mussel Pan Roast

Photo: John Autry; Styling: Mindi Shapiro

Use either regular curry powder or, for more kick, Madras curry powder.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 11.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 18.6g
  • Carbohydrate: 51.2g
  • Fiber: 6.2g
  • Cholesterol: 28mg
  • Iron: 6.5mg
  • Sodium: 625mg
  • Calcium: 65mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Spoon about 3 cups mussels mixture into each of 4 bowls; spoon cooking liquid evenly over top. Serve with lime wedges.
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