curry mussels recipe
Heat the oil in a pot on medium-high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
Servings: 4
Calories: 130kcal
Equipment
- wok
Ingredients
- 1 1/2 lbs of mussels cleaned and debearded
- 1 tablespoon of vegetable oil
- 1 yellow onion chopped
- 1/2 Bell pepper chopped
- 3 teaspoons of ginger minced
- 2 tablespoons curry paste
- 1/2 cup of chicken broth
- Pinch of salt
- 1/4 cup basil leaves
- Chopped cilantro
Instructions
- Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes.
- Debeard the mussels, pulling out their byssal threads (aka their "beards") and place them in a bowl of cold water until ready to use.
- Heat the oil in a pot on medium-high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
- Add the Bell pepper, ginger, and curry powder and stir for a minute until fragrant. Add the chicken broth and reduce half. Add the salt, basil leaves, and bring to a boil.
- Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5-7 minutes. Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro.
Video
Nutrition
Calories: 130kcal | Carbohydrates: 8g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 358mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1454IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 4mg