Mussels In Coconut Broth

2
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From Australian Better Homes and Gardens Diabetic Living September/October 2017."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (443.6 g)
  • Calories 457.1
  • Total Fat - 10.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 40.4 mg
  • Sodium - 436.4 mg
  • Total Carbohydrate - 70.6 g
  • Dietary Fiber - 11.6 g
  • Sugars - 7 g
  • Protein - 26.2 g
  • Calcium - 319.5 mg
  • Iron - 9.6 mg
  • Vitamin C - 43.7 mg
  • Thiamin - 0.6 mg

Step 1

Heat the oil in a large non-stick wok over medium and add the leek, celery and carrot and cook, stirring occasionally, for 6 to 7 minutes or until vegetable soften and then add curry paste and cook, stirring, for 1 minute.

Step 2

Mix evaporated ilk with the cornflour in a jug and pour into wok with the water and bring to a simmer and then add mussels, cover and cook for 6 to 7 minutes, adding bok choy for last 2 minutes or cooking.

Step 3

Meanwhile, cook the noodles following packet directions or until tender and then drain well.

Step 4

Dish noodles and top with vegetables and mussels and pour the broth over the top and serve.

Step 5

ALTERNATIVE - replace the baby bok choy with 1/2 bunch shredded English spinach, if you desire.

Tips & Variations


No special items needed.

Related