Mussels In Coconut Broth
Recipe: #29877
July 04, 2018
Categories: Mussels, Celery, Carrot, Thai, Wok/Stir-Fry, Diabetic, Gluten-Free, No Eggs, Non-Dairy, more
"From Australian Better Homes and Gardens Diabetic Living September/October 2017."
Ingredients
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 by Step Method
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
No special items needed.