Recipe by Oxmoor House January 2001

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Yield:
2 servings
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Ingredients

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Directions

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

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  • 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.

  • 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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Nutrition Facts

439 calories; calories from fat 28%; fat 13.6g; saturated fat 3.2g; protein 25.3g; carbohydrates 53.2g; fiber 1.4g; cholesterol 38mg; sodium 654mg.
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