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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (647g) Recipe makes 4 servings The following items or measurements are not included below: Thai red curry paste |
||
| Calories 821 | ||
| Calories from Fat 568 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.2g | 97% | |
| Saturated Fat 47.7g | 238% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 126mg | 42% | |
| Sodium 1670mg | 69% | |
| Potassium 1763mg | 50% | |
| Total Carbohydrate 23.1g | 7% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.1g | ||
| Protein 45.9g | 91% | |
Thai Curry Mussels
By: Geema
Jan 28, 2003
This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.
SERVES 4 -6
Ingredients
- 1/4 cup butter
- 5 plum tomatoes, seeded and chopped
- 2 tablespoons minced garlic
- 1 tablespoon peeled fresh ginger, minced
- 2 (14 ounce) cans unsweetened coconut milk
- 1 tablespoon Thai red curry paste (more if you like)
- 7 tablespoons chopped fresh cilantro, divided
- 1 teaspoon salt
- 3 lbs mussels, scrubbed and debearded
Directions
1
Melt the butter in a large pot over medium heat.2
Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.3
Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.4
Simmer for just 4 minutes to blend the flavors.5
Add mussels.6
Cover and cook about 5 minutes until the mussels are opened.7
Remember to discard any mussels that are not opened!8
Place broth and mussels in soup bowls-- 6 first course or 4 main course.9
Serve with crusty bread to dunk in the delicious broth.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Mussels
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Chef #656074
On Jun 8, 2009
Ok- but not spicy enough for me. next time I'll add a habanero and avoid the tomatoes to make the broth thicker
From: LoveMyVeggies
On Mar 23, 2009
This dish is SOOOOOOO good. I made it for my Fiance on Friday and we're making it again today for his daughter. It's FANTASTIC. Last night, we added some shrimp and bay scallops to the leftover sauce and it was delicious. My Fiance says he could eat this recipe every night. So far, we on night three! Thanks so much for a great dish!
From: #39568
On Mar 13, 2003
This tasted great! I used a small can of diced tomatoes in place of the plum tomatoes (I didnt have time) and used 2 tbsp of the curry to spice it up. Thanks for posting.
From: javas
On Aug 6, 2008
Really, Really good. Cut the recipe in half and only added 1 tsp. of curry paste so my kids would eat. Lots of sauce, at it with a loaf of Calabrese. Will eat the leftover sauce with rice tommorow....
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