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.
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).
1 other carbohydrate, 3 lean meat, 2 fat