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Add a photoServings: 4
Ingredients
- 2 Tbsp. butter
- 3 x plum tomatoes, seeded, minced
- 1 Tbsp. chopped garlic
- 1 tsp peeled minced fresh ginger
- 2 x lime, leaves
- 1 Tbsp. thai green curry, paste, or possibly to taste
- 1 x 14-oz can unsweetened coconut, lowfat milk
- 1 Tbsp. sugar
- 3 Tbsp. minced fresh cilantro coarse salt
- 2 lb mussel, scrubbed, debearded
Directions
- Heat butter in a heavy large pot over medium-high heat.
- Add in tomatoes, garlic and ginger and saute/fry till garlic is tender, about 2 min.
- Fold in lime leaves and curry paste. Stir.
- Add in the coconut lowfat milk, sugar, 2 tbsp. minced cilantro and salt.
- Simmer 4 min.
- Add in mussels, cover and cook till mussels open, about 5 min (throw away any mussels which don't open).
- Transfer mix to a large serving bowl.
- Garnish with remaining 1 tbsp. minced cilantro.
- You can get canned Thai green curry paste and lime leaves at Asian grocery stores. You can always substitute a squeeze of fresh lime juice in place of the lime leaves.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 724 | |
| Calories from Fat 364 | 50% |
| Total Fat 42.82g | 54% |
| Saturated Fat 32.71g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 714mg | 30% |
| Potassium 1217mg | 35% |
| Total Carbs 58.59g | 16% |
| Dietary Fiber 6.4g | 21% |
| Sugars 4.82g | 3% |
| Protein 31.3g | 50% |
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