Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind. Shrimp paste is also available at Asian markets and freezes well. The homemade curry paste is worth making: It offers the best flavor and is much lower in sodium than commercial pastes.

David Myers
This Story Originally Appeared On cookinglight.com

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Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 12 mussels, 1/2 cup broth, and 1/2 cup cauliflower)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare curry paste, combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.

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  • To prepare mussels, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté 3 minutes or until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in lime juice and herbs. Spoon into shallow bowls; serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Hinoki & the Bird, Century City, CA

Nutrition Facts

196 calories; fat 6.2g; saturated fat 3.4g; mono fat 0.7g; poly fat 0.8g; protein 18.7g; carbohydrates 17.8g; fiber 1.8g; cholesterol 34mg; iron 6.1mg; sodium 468mg; calcium 66mg.