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Wednesday, April 13, 2016

Thai Curry Mussels With Bok Choy

Steamed mussels make a great – and quick – treat during a busy week. This recipe also makes an impressive appetizer for six. Serve with steamed rice or crusty bread.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine:September 2012

Prep time15 minutes
Total time15 minutes
Portion size4

2 lb (907 g) mussels
1 tbsp (15 mL) Thai red curry paste
1/2 cup (125 mL) coconut milk
12 oz (340 g) baby bok choy, halved lengthwise
1/4 cup (60 mL) chopped fresh cilantro

Scrub mussels and remove beards. Discard any that do not close when lightly tapped.

In large saucepan, heat 1 tsp vegetable oil over medium-high heat; cook curry paste, stirring, until fragrant, about 1 minute. Stir in coconut milk.

Add mussels and bok choy; reduce heat, cover and simmer until mussels open, 5 to 8 minutes. Discard any mussels that do not open. Top with cilantro.

Nutritional Information Per serving: about

cal 153 pro 10g total fat 11g sat. fat 6g
carb 6g dietary fibre 1g sugar 1g chol 19mg
sodium 231mg potassium 638mg    


calcium 10 iron 34 vit A 43 vit C 48
folate 29

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