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Mussels with Red Curry

Yield 2 servings

Ingredients

  • 4 ounces uncooked gemelli (short tube-shaped pasta)
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1/2 cup light coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon red curry paste
  • 48 mussels (about 2 pounds), scrubbed and debearded
  • Chopped parsley (optional)

Nutrition Information

  • calories 439
  • caloriesfromfat 28 %
  • fat 13.6 g
  • satfat 3.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.3 g
  • carbohydrate 53.2 g
  • fiber 1.4 g
  • cholesterol 38 mg
  • iron 0.0 mg
  • sodium 654 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. Heat olive oil in a large skillet over medium heat. Add shallots, and sauté 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.

  3. Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels. Sprinkle with chopped parsley, if desired.

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