Red Curry Mussels
Recipe: #31692
March 22, 2019
Categories: Mussels, Rice, White Rice, Appetizers, Asian, Gluten-Free, No Eggs, Non-Dairy, Hot Appetizers, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (736.9 g)
- Calories 982.9
- Total Fat - 34.7 g
- Saturated Fat - 18.8 g
- Cholesterol - 140 mg
- Sodium - 2205.5 mg
- Total Carbohydrate - 103.2 g
- Dietary Fiber - 2.7 g
- Sugars - 55.7 g
- Protein - 64.2 g
- Calcium - 188 mg
- Iron - 21.8 mg
- Vitamin C - 50.1 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Cook rice in a large saucepan of boiling, salted water until tender or as per packet instructions and the drain well and set aside, covered to keep warm.
Step 2
Meanwhile, heat oil in a large non-stick wok over a high heat and add curry paste and cook, stirring for 1 minute and then add cream and cook, stirring occasionally, for 2 minutes and then add leaves, sauce, juice and sugar and bring to the boil and then add the mussels and reduce heat to medium and simmer, covered for about 5 minutes or until mussel open, discarding any that have not opened.
Step 3
Serve with rice and garnish with shallots and basil.
Step 4
TIP - make a low fat version of the dish by substituting coconut-cream flavoured evaporated milk for the coconut cream.
Tips
No special items needed.
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