Mussels in Red Curry Broth Recipe Print Page

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Main Dishes and Entrées

Photo by: Becky Luigart-Stayner; Jan Gautro

Mussels in Red Curry Broth

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.

Cooking Light MARCH 2002

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

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

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.

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

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Mussels in Red Curry Broth recipe