advertisement

Steamed Mussels in Spicy Coconut Broth

¼ cup Thai green curry paste

One 13.5-ounce can light coconut milk

3 pounds farmed mussels, scrubbed

1 to 2 tablespoons fresh lime juice or to taste

1/3 cup thinly sliced scallions

1/3 cup chopped fresh cilantro

In a large saucepan or stockpot whisk together the curry paste and coconut milk. Add the mussels, cover tightly and bring the liquid to a boil over high heat. Stir often. After a few minutes, the mussels should start to open. Remove them as they open and transfer them to a large bowl. If any mussels do not open, discard them. Add the lime juice to the saucepan and return all of the opened mussels to the saucepan and cook for a minute or two, stirring, to reheat them.

To serve, transfer the mussels to each of four soup plates. Pour one-fourth of the cooking liquid over each portion and sprinkle one-fourth of the scallions and cilantro over each one.

Serves 4

Nutritional information per serving: 355 calories; 102 calories from fat; 11 g fat (4 g saturated; 0 g trans fats); 95 mg cholesterol; 1,607 mg sodium; 20 g carbohydrates; 3 g fiber; 2 g sugar; 41 g protein.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.