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Add a photoServings: 12
Ingredients
- 2 lb mussel
- 1 x 1 inch piece ginger, root, thinly sliced
- 1 Tbsp. vegetable oil
- 1/2 x onion, finely, minced
- 1 clv garlic, chopped
- 1/4 x sweet red pepper, finely, diced
- 2 Tbsp. minced fresh coriander
- 2 tsp curry paste
- 1 tsp lime, juice
- 2 Tbsp. unsweetened desiccated coconut
Directions
- Preheat oven to 450 F (230 C).
- Scrub mussels and remove beards if necessary. Throw away any which don't close when tapped.
- In saucepan, add in ginger to 1/4 c. (50 mL) water. Add in mussels; cover and cook over high heat till mussels open, about 4 min. (Throw away any which don't open.) Uncover and let cold in liquid. Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets. Strain mussel cooking liquid and reserve.
- In saucepan, heat oil over medium-high heat; cook onion till golden brown, about 6 min. Add in garlic and red pepper; cook for 1 minute. Stir in coriander and curry paste; cook for 1 minute. Pour in reserved cooking liquid and increase heat to high; bring to boil and cook till liquid is reduced by half, about 2 min. Remove from heat and stir in lime juice; set aside.
- (Make-ahead: Cover and chill mussels and sauce separately for up to 8 hrs.)
- Meanwhile, in skillet over medium heat, toast coconut till lightly browned and fragrant, about 2 min. Let cold.
- (Make-ahead: Store in airtight container at room temperature for up to 2 days.)
- Spoon generous 1/2 tsp. (2 mL) curry sauce over each mussel; bake in oven till warm, about 5 min. Sprinkle with coconut.
- Yield: 35 to 40 pcs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 98 | |
| Calories from Fat 41 | 42% |
| Total Fat 4.69g | 6% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 21mg | 7% |
| Sodium 225mg | 9% |
| Potassium 286mg | 8% |
| Total Carbs 4.54g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.34g | 0% |
| Protein 9.35g | 15% |
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