Curried Mussels

Steam mussels over a bath of flavorful liquids–the shells open up and the mussels become tender in about 5 minutes.

Yield: 4 servings (serving size: 10 mussels, about 1/4 cup sauce, and 1 1/2 teaspoons cilantro)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 180
  • Fat: 6.7g
  • Saturated fat: 2.6g
  • Protein: 20.2g
  • Carbohydrate: 8.4g
  • Cholesterol: 51mg
  • Iron: 7.0mg
  • Sodium: 651mg
  • Calories from fat: 34%
  • Fiber: 0.1g
  • Calcium: 49mg


  • 1 1/2 teaspoons butter
  • 2 tablespoons minced shallots
  • 3 garlic cloves, minced
  • 1 1/2 pounds mussels, scrubbed and de-bearded (about 40)
  • 1/4 cup dry white wine
  • 1/2 cup light coconut milk
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro


  1. Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
  2. Increase heat to medium-high. Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.
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