Steamed Mussels in Thai Curry Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 first-course servings
- 1/4 cup fresh lime juice
- 2 tablespoons peanut oil
- 1/2 cup chopped fresh cilantro
- 1 cup chicken stock or canned low-salt chicken broth
- Carbohydrate 14 g(5%)
- Cholesterol 49 mg(16%)
- Fat 29 g(44%)
- Fiber 0 g(2%)
- Protein 24 g(47%)
- Saturated Fat 20 g(101%)
- Sodium 901 mg(38%)
- Calories 397
Preparation Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl. Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve. Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets. ** Available at Asian markets and in the Asian foods section of some supermarkets.
Preparation Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl. Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve. Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets. ** Available at Asian markets and in the Asian foods section of some supermarkets.
