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
Total time15 minutes
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|