Coconut Curry Mussels
- Yield: 4 servings
- Prep: 10 mins
- Cook: 10 mins
"Light" coconut milk, lower in fat, is simply a second or third pressing from the coconut flesh used to make regular coconut milk. Serve this dish with jasmine rice.
Ingredients
- 2-- shallots, peeled and quartered
- 2-- garlic cloves, halved
- 1tablespoon chopped fresh ginger
- 1tablespoon vegetable oil
- 2teaspoons curry powder
- 1/4teaspoon salt
- 3/4cup light coconut milk
- 2pounds fresh mussels, cleaned and debearded
- 3/4cup chopped fresh pineapple
- 1/4teaspoon coarsely ground black pepper
- -- Cilantro
Instructions
- Combine shallots, garlic and ginger in food processor; process until finely chopped.
- Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
- Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
- Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro.
Recipe by Bruce Weinstein and Mark Scarbrough
Nutritional Info *per serving
- Calories 560
- Glycemic Load 2.14
- Fat 25g
- Saturated Fat 12g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 3.5g
- Cholesterol 125mg
- Sodium 990mg
- Potassium 840mg
- Carbohydrate 27g
- Fiber 2g
- Sugars 5g
- Protein 56g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 80%
- Calcium 10%
- Iron 90%