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Ingredients
- 1 (14.5 ounce) can coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons chopped Thai basil leaves (plus more for garnish)
- 2 dozen mussels, scrubbed clean, debearded
Directions
- Combine cocnut milk and red curry paste in a large saucepan, whisking to dissolve curry paste over medium high heat. Bring to a boil; reduce heat to a vigorous simmer. Add mussels and chopped basil. Cook until mussels have opened, about 5-7 minutes. Transfer mussels to serving bowl and garnish with chopped basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 135 | 70% |
| Total Fat 16.03g | 20% |
| Saturated Fat 13.2g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 235mg | 10% |
| Potassium 412mg | 12% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.67g | 0% |
| Protein 9.25g | 15% |
