In this healthy seafood dinner recipe, a 3-ounce serving of mussels delivers 665 mg of heart-healthy omega-3s--about what you'd get from the same amount of albacore tuna. Serve with crusty whole-grain bread or brown-rice noodles to soak up the delectable sauce. Source: EatingWell Magazine, May/June 2017

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "beard" pinched between the shells (most cultivated mussels have had the beards removed).

  • Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, until translucent, about 3 minutes. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; cook until the tomatoes soften, 1 to 2 minutes. Add coconut milk and wine; bring to a boil and cook for 2 minutes.

  • Add the mussels, cover and reduce heat to medium. Cook for 6 minutes. Remove the mussels with a slotted spoon to a large bowl (discard any unopened mussels); cover to keep warm.

  • Boil the sauce over high heat for 5 minutes to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.

Nutrition Facts

311 calories; 14.2 g total fat; 6.1 g saturated fat; 48 mg cholesterol; 491 mg sodium. 469 mg potassium; 17 g carbohydrates; 2 g fiber; 3 g sugar; 23.1 g protein; 819 IU vitamin a iu; 23 mg vitamin c; 80 mcg folate; 58 mg calcium; 6 mg iron; 50 mg magnesium;

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Rating: 5 stars
This recipe looks impressive but is way easier than you'd think! One of my absolute favorite ways to enjoy mussels. Read More