Mussels in Red Curry Broth

Becky Luigart-Stayner; Jan Gautro

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.

Yield: 6 servings (serving size: about 12 mussels and about 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 30%
  • Fat: 6.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 20.1g
  • Carbohydrate: 9.3g
  • Fiber: 0.2g
  • Cholesterol: 47mg
  • Iron: 6.2mg
  • Sodium: 400mg
  • Calcium: 41mg

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

Preparation

  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.
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