email this pageIngredients
2 shallots, peeled and quartered
2 garlic cloves, halved
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
¼ teaspoon salt
¾ cup light coconut milk
2 pounds mussels, cleaned and debearded
¾ cup chopped fresh pineapple
¼ teaspoon coarsely ground black pepper
Cilantro
Instructions
2 garlic cloves, halved
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
¼ teaspoon salt
¾ cup light coconut milk
2 pounds mussels, cleaned and debearded
¾ cup chopped fresh pineapple
¼ teaspoon coarsely ground black pepper
Cilantro
1. Combine shallots, garlic and ginger in food processor; process until finely chopped.
2. Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
3. Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
4. Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro. Serves 2.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
Nutritional Information
2. Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
3. Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
4. Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro. Serves 2.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
Per serving: 430 calories, 29g fat, 24g prot., 23g carbs., 2g fiber, 790mg sodium.
