Lime Coconut Curry Mussels
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon pepper
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon cumin
- juice of 1 lime
- 1/2 sweet onion diced
- 1 cup chicken or vegetable stock
- 1 tablespoon finely chopped ginger
- 2 pounds mussels
- 1 bell pepper red or orange chopped
- 1 14- oz can coconut milk
- handful of noodles (i used udon)
- 3 green onions sliced for topping
- Carbohydrate 25.467209504095 g
- Cholesterol 145.857426106541 mg
- Fat 19.5199980662617 g
- Fiber 0.621376849268544 g
- Protein 57.8289430161719 g
- Saturated Fat 6.23497601972446 g
- Serving Size 1 1 serving (611g)
- Sodium 1513.92162373573 mg
- Sugar 24.8458326548264 g
- Trans Fat 3.81226066206046 g
- Calories 519 calories
Place mussels in large bowl of cold water. Scrub the outsides of the mussels using a brush to clean them. Using a towel, remove the string (or “beardâ€) of the mussels. Discard any mussels that have opened already. Keep the mussels in the water and set aside. In a large skillet, melt the butter and heat the olive oil over medium heat. Add the diced onion and pepper and sauté for ~10 minutes, until the onions are translucent. Add the garlic and the ginger and cook for another minute. Add the spices, salt, and pepper and stir to incorporate. Add the stock and the coconut milk. Stir to combine and bring to a simmer. Simmer for ~5 minutes to thicken. Meanwhile, cook the noodles according to package directions. (I used udon noodles, which only take ~5 minutes to cook.) Add the lime juice and the mussels. Cover and cook for ~5 minutes, until the mussels have opened. Discard any mussels that have not opened. Serve the broth and mussels over the noodles in a bowl. Garnish with green onions. Enjoy!
