While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
- Prep time 10 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
Get the recipe: Thai Green Curry Paste
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 317 mg
- Sugars 2 g
- Protein 10 g
- Calories 137
- Total fat 8 g
- Potassium 253 mg
- Cholesterol 29 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
%RDI
- Iron 20
- Folate 16
- Calcium 3
- Vitamin A 12
- Vitamin C 18
