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1 tbsp vegetable oil
1 large onion, or 1 cup frozen chopped onion
2 to 3 tsp red curry paste
3 garlic cloves, minced, or 1 tbsp bottled minced garlic
2 large tomatoes, or 1/2 796-mL can diced tomatoes with juice
1/2 cup dry white wine
1 kg fresh mussels
Heat oil in a large wide saucepan set over medium heat. Add onion, curry paste and garlic. Stir often for 3 minutes.
Meanwhile, if using fresh tomatoes, core and coarsely chop; if using canned tomatoes, measure out about 2 cups (500 mL), including juice. Add tomatoes to curry mixture along with wine. Bring to a boil, stirring occasionally. Then add mussels and stir. Cover and continue to cook until mussels open, from 5 to 6 minutes. Discard any mussels that do not open. Serve mussels in a wide bowl with crusty bread for dipping into sauce.
Calories 231, Protein 10.6g, Carbohydrates 17.7g, Fat 11.1g, Fibre 3.3g, Sodium 209mg.
Mussels can always be counted on for a fast, yummy one-pot dinner. Paired with the heat from curry paste, these mussels burst with warming flavour. If you love a really fiery taste, up the amount of curry.