Preparation time:

30 minutes

Makes:

4 Servings

 
George Whiteside

Ingredients

• 2 kg fresh mussels
• 1 tbsp vegetable oil
• 1 red onion, sliced
• 2 tbsp curry powder
• 3 large tomatoes, chopped
• 398 ml can light coconut milk
• 1 tsp salt
• 1/2 cup chopped cilantro

Don’t forget the crusty bread when preparing for this sweet curry dish. The mouth-watering tomato-coconut curry sauce will have you wanting seconds…and thirds.

Instructions

• 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 Tips:

Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking. Mussels are a very good buy, usually costing only about $2 for 250 g.

Nutrition (per Serving)

calories

412 

protein

22 g

carbohydrates

23 g

fat

28 g

fibre

5 g

sodium

874 mg

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