Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Use either regular curry powder or, for more kick, Madras curry powder.

Mark Bittman
Recipe by Cooking Light June 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine potatoes, oil, salt, and pepper in a large roasting pan, tossing well to coat. Arrange potatoes in a single layer in pan. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes. Stir in tomatoes, coconut milk, curry powder, and corn, scraping pan to loosen any browned bits. Nestle mussels into vegetable mixture. Bake at 400° for 15 minutes or until potatoes are tender and mussels open. Discard any unopened shells. Stir in green onions and chopped fresh mint.

  • Spoon about 3 cups mussels mixture into each of 4 bowls; spoon cooking liquid evenly over top. Serve with lime wedges.

Nutrition Facts

373 calories; fat 11.8g; saturated fat 3g; mono fat 5.8g; poly fat 1.9g; protein 18.6g; carbohydrates 51.2g; fiber 6.2g; cholesterol 28mg; iron 6.5mg; sodium 625mg; calcium 65mg.
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