Mussels with Thai Seasonings
Thai curry pastes are a busy cook's best friend--they provide loads of flavor in a single ingredient. Here the spicy green version is used to flavor steamed mussels. Serve over rice noodles.
Tip: When shopping for mussels, look for ones that are closed--or those open only a fraction of an inch. When you get them home, store them in a large bowl with a few damp paper towels on top for up to 1 day. To clean them, discard mussels with broken shells or whose shell remains open after you tap it. Hold mussels under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards”. (Some mussels may not have a beard.) Mussels should be “debearded” no more than 30 minutes before cooking.
1/2 other carbohydrate, 2 lean meat, 2 fat