Red Curry Coconut Mussels
1. In large saucepot, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Whisk in curry paste; cook and stir 30 seconds. Whisk in lemongrass, ginger, coconut milk, lime juice and honey; heat to a simmer. Reduce heat to low; cover and simmer 10 minutes. Remove and discard lemongrass and ginger.
2. Add mussels; cover and cook 5 minutes or until mussels open. Discard any unopened mussels. Makes about 60 mussels and 2 1/2 cups broth
3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add baguette slices; cook 2 minutes or until golden brown, turning once.
4. Ladle mussels and broth into 4 serving bowls; sprinkle with cilantro and serve with baguette slices for dipping.
- 37 g Total fat
- 23 g Saturated fat
- 56 mg Cholesterol
- 936 mg Sodium
- 49 g Carbohydrates
- 2 g Fiber
- 12 g Sugars
- 11 g Added sugars
- 32 g Protein
Directions
1. In large saucepot, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Whisk in curry paste; cook and stir 30 seconds. Whisk in lemongrass, ginger, coconut milk, lime juice and honey; heat to a simmer. Reduce heat to low; cover and simmer 10 minutes. Remove and discard lemongrass and ginger.
2. Add mussels; cover and cook 5 minutes or until mussels open. Discard any unopened mussels. Makes about 60 mussels and 2 1/2 cups broth
3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add baguette slices; cook 2 minutes or until golden brown, turning once.
4. Ladle mussels and broth into 4 serving bowls; sprinkle with cilantro and serve with baguette slices for dipping.
