Mussels with Thai Seasonings
http://www.eatingwell.com/recipes/mussels_Thai_seasonings.html
From EatingWell: The Simple Art of EatingWellThai curry pastes are a busy cook’s best friend—they provide loads of flavor in a single ingredient. Here the spicy green version is used to flavor steamed mussels. Serve over rice noodles.
4 servings | Active Time: 45 minutes | Total Time: 45 minutes
Ingredients
- 1 tablespoon canola oil or extra-virgin olive oil
- 2 garlic cloves, minced
- 14-ounce can “lite” coconut milk
- 2 tablespoons lime juice
- 2 teaspoons Thai green curry paste, or to taste
- 1 tablespoon brown sugar
- 1 tablespoon Thai fish sauce or 1/4 teaspoon salt
- 4 pounds mussels, cleaned (see Tip)
- 1/2 cup chopped fresh basil and/or cilantro for garnish
Preparation
- Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring often, until just starting to brown, about 1 minute.
- Add coconut milk, lime juice, curry paste, brown sugar and fish sauce (or salt); bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from the heat (discard any unopened mussels). Stir in basil (and/or cilantro), if using. Serve with the sauce from the pan.
Nutrition
Per serving : 238 Calories; 13 g Fat; 6 g Sat; 3 g Mono; 35 mg Cholesterol; 12 g Carbohydrates; 17 g Protein; 0 g Fiber; 601 mg Sodium; 187 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other), 2 lean meat, 2 fat
Tips & Notes
- Tip: When shopping for mussels, look for ones that are closed—or those open only a fraction of an inch. When you get them home, store them in a large bowl with a few damp paper towels on top for up to 1 day. To clean them, discard mussels with broken shells or whose shell remains open after you tap it. Hold mussels under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards”. (Some mussels may not have a beard.) Mussels should be “debearded” no more than 30 minutes before cooking.