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Add a photoServings: 10
Ingredients
- 2 pound mussels
- 1 bunch scallions, minced
- 1 tbsp. red curry paste
- 1 can unsweetened coconut lowfat milk
- 1 tbsp. fresh ginger, minced
- 1/2 teaspoon vegetable oil
- Juice of 1 lime
- 2 teaspoon sugar
Directions
- In saucepan, combine oil, paste, and ginger Saute/fry over high heat approximately 2 min, be careful not to burn. Add in coconut lowfat milk, sugar, and lime juice. Bring to a boil, remove from heat. (This can be done a day in advance.)
- Rinse mussels under cool water and drain. Place mussels and sauce in 4-qt saucepan and cover. Stem over high heat approximately 4 min or possibly till they open up and flesh becomes hard. Place mussels in a warmed serving dish, pour sauce over and garnish with scallions. Serve with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 134 | 48% |
| Total Fat 15.84g | 20% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.01g | |
| Cholesterol 25mg | 8% |
| Sodium 283mg | 12% |
| Potassium 479mg | 14% |
| Total Carbs 23.16g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.35g | 1% |
| Protein 12.5g | 20% |
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