- Rinse mussels. If any are open, firmly tap on the counter. If they do not close, discard. Heat a large pot over medium. When hot, add oil, then onion. Cook, stirring occasionally until onion softens, 3 min. Stir in curry powder and cook 1 min. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.
- Add mussels. Cover and cook, stirring occasionally, until they open, 7 to 9 min. Discard any mussels that don’t open, then stir in cilantro. Serve mussels in large deep bowls with crusty bread for dipping.
Kitchen Tip: Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking.
Protein 22 g
Carbohydrates 23 g
Fat 28 g
Fibre 5 g
Sodium 874 mg