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Mussels in Red Curry Broth

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: about 12 mussels and about 1/3 cup sauce)
The Indonesian-style preparation of this dish is a pleasant surprise, since mussels usually receive an Italian or French treatment. Serve with crusty bread to soak up the delicious broth.

Ingredients

  • 2 teaspoons olive oil
  • 1/3 cup chopped shallots
  • 1 1/2 teaspoons red curry powder
  • 1 cup clam juice
  • 1/2 cup dry white wine
  • 1/2 cup light coconut milk
  • 2 tablespoons finely chopped peeled fresh lemon grass
  • 1/4 teaspoon crushed red pepper
  • 3 pounds mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 191
  • caloriesfromfat 30 %
  • fat 6.3 g
  • satfat 1.6 g
  • monofat 2 g
  • polyfat 1.1 g
  • protein 20.1 g
  • carbohydrate 9.3 g
  • fiber 0.2 g
  • cholesterol 47 mg
  • iron 6.2 mg
  • sodium 400 mg
  • calcium 41 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.