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Mussels and Clams with Curry Coconut Sauce over Noodles

Yield 4 servings
If you don't have a serrano chile, substitute 1/4 teaspoon crushed red pepper.

Ingredients

  • 1 (7-ounce) package rice noodles
  • 1 tablespoon olive oil
  • 1 teaspoon bottled minced garlic
  • 1 serrano chile, seeded and thinly sliced
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon green curry paste
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1 (14-ounce) can light coconut milk
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1 1/2 pounds littleneck clams, scrubbed
  • 2 cups grape or cherry tomatoes
  • 1 cup chopped fresh cilantro, divided
  • 1/4 cup fresh lime juice
  • 4 lime wedges

Nutrition Information

  • calories 405
  • caloriesfromfat 25 %
  • fat 11.3 g
  • satfat 5.3 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 19.6 g
  • carbohydrate 56.7 g
  • fiber 2.1 g
  • cholesterol 49 mg
  • iron 6.3 mg
  • sodium 548 mg
  • calcium 69 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.

  2. While the noodles cook, heat olive oil in a large Dutch oven over medium heat. Add garlic and serrano chile, and sauté for 1 minute. Stir in chicken broth, curry paste, ginger, and coconut milk; bring to a boil.

  3. Add the mussels and clams. Cover, reduce heat, and simmer 5 minutes or until shells open; discard any unopened shells. Remove from heat. Stir in tomatoes, 1/2 cup cilantro, and juice; toss well. Place 1 cup noodles in each of 4 shallow bowls; top each serving with 4 mussels and 4 clams. Drizzle sauce evenly over shellfish; sprinkle each serving with 2 tablespoons cilantro. Serve with lime wedges.