MUSSELS IN GREEN CURRY SAUCE

MUSSELS IN GREEN CURRY SAUCE image

Yield 4 People

Number Of Ingredients 13

1 tablespoon canola oil
1 onion, diced
1 tablespoon chopped garlic
1 tablespoon minced ginger
1 teaspoon finely minced lemongrass
3 cups light coconut milk
1/4 cup green curry paste
1 kilogram mussels, cleaned thoroughly
1 tablespoon unsalted butter, plus more as needed
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
1/4 cup peanuts, toasted and chopped
Salt

Steps:

1. Heat oil in a large pot over medium heat. Add onion, garlic, ginger and lemongrass and cook, stirring occasionally, for 5 to 8 minutes or until the vegetables are sweating. 2. Add coconut milk, curry paste and brown sugar to the pot and stir. Mix in mussels and bring to a simmer. Cook for 5 minutes or until mussels open, then stir in butter. Taste and add more butter if desired. 3. Mix in cilantro, basil, peanuts and salt to taste. Divide mussels and broth evenly among four bowls, discarding any unopened shells. Serve immediately with lots of bread for dipping into the sauce. Nutrition Per Serving: 368 Calories; 25g fat (12g saturated); 23g carbs; 17g protein; 1g fibre; 48 mg calcium; 5mg iron; 933 mg sodium