Recipe Details
Ingredients
-
1(13.5 ounce) canunsweetened coconut milk
-
⅓cupfresh lime juice
-
⅓cupdry white wine
-
1 ½tablespoonsThai red curry paste
-
1 ½tablespoonsminced garlic
-
1tablespoonAsian fish sauce
-
1tablespoonwhite sugar
-
5poundsfresh mussels, scrubbed and debearded
-
2cupschopped fresh cilantro
Cooking Directions
-
Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
-
Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories485 | |
| % Daily Value * | |
| Total Fat 24g |
31% |
| Saturated Fat 14g |
70% |
| Cholesterol 106mg |
35% |
| Sodium 1353mg |
59% |
| Total Carbohydrate 21g |
8% |
| Dietary Fiber 1g |
4% |
| Total Sugars 3g |
|
| Protein 48g |
97% |
| Vitamin C 40mg |
44% |
| Calcium 128mg |
10% |
| Iron 17mg |
97% |
| Potassium 1473mg |
31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
