Coconut Curry Mussels
A restaurant favourite made easy—at home! Simply serve with naan or toasted bread for dipping to make a delicious entrée for 2 or impressive appy for 4.
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice and 1 cup steamed veggies, your choice.
2 lbs (900 g) mussels, scrubbed and debearded
1 can (14 oz/398 ml) light coconut milk
- Rinse mussels under cold water. Discard any that are already open.
- In Wok, combine seasoning and coconut milk. Bring to a boil over medium-high heat.
- Add mussels and cover with lid. Steam 6–7 min or until mussels open. Discard any unopened mussels.
- Using 2-in-1 Citrus Press, squeeze in juice from lime.
Per serving: Calories 370, Fat 18 g (Saturated 13 g, Trans 0 g), Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 30 g (Fibre 6 g, Sugars 2 g), Protein 23 g.
Swap mussels with clams or 1 lb (450 g) prawns or shrimp.