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

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.

Melanie Barnard
Recipe by Cooking Light March 2002

Gallery

Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

191 calories; calories from fat 30%; fat 6.3g; saturated fat 1.6g; mono fat 2g; poly fat 1.1g; protein 20.1g; carbohydrates 9.3g; fiber 0.2g; cholesterol 47mg; iron 6.2mg; sodium 400mg; calcium 41mg.
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