- Calories 408
- Caloriesfromfat 13%
- Fat 6g
- Satfat 1.3g
- Monofat 3g
- Polyfat 0.8g
- Protein 12.7g
- Carbohydrate 74.6g
- Fiber 4.1g
- Cholesterol 9mg
- Iron 4.9mg
- Sodium 495mg
- Calcium 68mg
Curried Mussel Pilaf
Photo: Randy Mayor
Curry paste can be found in East Indian and Asian markets or the gourmet section of the supermarket. It's a blend of clarified butter, curry powder, vinegar, and other seasonings and is often used in lieu of curry powder. If you love spicy food with a lot of kick, go for the 2 tablespoons; otherwise, try it first with just one.
How to Make It
Step 1
Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells, and discard shells. Combine meat and lime juice in a bowl; set aside.
Step 2
Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in curry paste; sauté 1 minute. Stir in rice and next 5 ingredients (rice through milk); cook 2 minutes or until thoroughly heated. Stir in peanuts, basil, salt, pepper sauce, and black pepper. Place 1 1/2 cups rice mixture on each of 4 plates; top with 1/2 cup mussels. Garnish with lime wedges, if desired.
