Steamed Mussels in a Coconut Curry Broth

You can never have too many Indian recipes, so give Steamed Mussels in a Coconut Curry Broth a try. One serving contains 1059 calories, 47g of protein, and 71g of fat. This recipe serves 2. For $4.48 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. 174 people were glad they tried this recipe. It works best as a hor d'oeuvre, and is done in about 20 minutes. It is a good option if you're following a pescatarian diet. A mixture of red curry paste, full-fat coconut milk, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by How Sweet Eats. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is outstanding. Users who liked this recipe also liked Steamed Mussels in Curry Broth, Steamed Mussels with Lemongrass Coconut Curry, and Steamed Mussels With Lemongrass Coconut Curry Recipe.

Servings: 2

 

Ingredients:

baguettes or bread for serving (or fries!)

1 (14-ounce) can full-fat coconut milk (lite version is fine too - just won't be as rich)

2 garlic cloves, minced

2 green onions, sliced

1/4 cup low-sodium chicken (or seafood) stock

2.5 pounds mussels

1 tablespoon olive oil

1/4 teaspoon pepper

2 tablespoons red curry paste

1/4 teaspoon salt

1 sweet onion, diced

2 tablespoons unsalted butter

Equipment:

paper towels

bowl

frying pan

wok

Cooking instruction summary:

Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

 

Step by step:


1. Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.

2. Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low.

3. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes.

4. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells.

5. Serve immediately with baguettes or thin fries.


Nutrition Information:

Quickview
1059k Calories
46g Protein
70g Total Fat
64g Carbs
61% Health Score
Limit These
Calories
1059k
53%

Fat
70g
109%

  Saturated Fat
48g
300%

Carbohydrates
64g
21%

  Sugar
10g
11%

Cholesterol
111mg
37%

Sodium
1562mg
68%

Get Enough Of These
Protein
46g
93%

Manganese
11mg
594%

Vitamin B12
34µg
579%

Selenium
148µg
212%

Iron
21mg
117%

Phosphorus
892mg
89%

Folate
317µg
79%

Vitamin A
3297IU
66%

Vitamin B1
0.89mg
59%

Magnesium
225mg
56%

Vitamin B2
0.85mg
50%

Potassium
1706mg
49%

Copper
0.97mg
48%

Vitamin B3
9mg
47%

Vitamin C
37mg
45%

Zinc
6mg
44%

Vitamin K
32µg
31%

Vitamin B6
0.49mg
25%

Calcium
234mg
23%

Vitamin B5
2mg
22%

Vitamin E
3mg
21%

Fiber
4g
17%

Vitamin D
0.21µg
1%

covered percent of daily need
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