Thai Red Curry Mussels
Watercress is prized in Asian cuisine for its peppery flavor and in this dish stands up to the sweet spiciness of the mussels in a coconut-laced red curry sauce. If you can find it in your market, use Thai basil for the garnish--it adds a unique sweet anise flavor that will make the dish taste all the more authentic. Source: EatingWell Magazine, January/February 2007
Ingredients
Directions
Tips
Note: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets.
Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).
Nutrition Facts
Per Serving:
273 calories; 12.8 g total fat; 6.1 g saturated fat; 48 mg cholesterol; 589 mg sodium. 438 mg potassium; 15.8 g carbohydrates; 0.6 g fiber; 4 g sugar; 23.7 g protein; 2036 IU vitamin a iu; 39 mg vitamin c; 76 mcg folate; 101 mg calcium; 6 mg iron; 46 mg magnesium; 3 g added sugar;
Exchanges:
1 other carbohydrate, 3 lean meat, 2 fat
