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
Gallery
Recipe Summary
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; protein 23.7g 47% DV; carbohydrates 15.8g 5% DV; dietary fiber 0.6g 2% DV; sugars 3.7g; fat 12.8g 20% DV; saturated fat 6.1g 30% DV; cholesterol 47.6mg 16% DV; vitamin a iu 2036.4IU 41% DV; vitamin c 39.3mg 66% DV; folate 76.1mcg 19% DV; calcium 100.6mg 10% DV; iron 6mg 33% DV; magnesium 45.7mg 16% DV; potassium 437.5mg 12% DV; sodium 588.7mg 24% DV; thiamin 0.3mg 31% DV; added sugar 3g.
Exchanges:
1 other carbohydrate, 3 lean meat, 2 fat