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; total fat 12.8g 20% DV; saturated fat 6.1g; cholesterol 48mg 16% DV; sodium 589mg 24% DV; potassium 438mg 12% DV; carbohydrates 15.8g 5% DV; fiber 0.6g 2% DV; sugar 4g; protein 23.7g 47% DV; exchange other carbs 1; vitamin a iu 2036IU; vitamin c 39mg; folate 76mcg; calcium 101mg; iron 6mg; magnesium 46mg; thiaminmg; added sugar 3g.
Exchanges:
1 other carbohydrate, 3 lean meat, 2 fat
