Pei Mussels With Thai Curry Sauce Recipe
Servings: 1
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves chopped, (depending on size), up to 4
- 3 tsp Red curry paste
- 3 x Kafir lime leaves
- 1/4 c. Coconut lowfat milk
- 1 c. Chicken stock
- 1 tsp Sambel olek chili paste
- 2 tsp Fish sauce
- Â Â Salt/lime juice to taste
- 2 lb Mussels
- Â Â Coarsely minced cilantro for garnish
Directions
- Curry Sauce:Heat extra virgin olive oil in saute/fry pan on medium high heat. Saute/fry garlic till opaque.
- Add in red curry paste and lime leaf and saute/fry. Add in coconut lowfat milk. Reduce heat, simmer and reduce sauce by one third. Add in chicken stock, sambal olek and fish sauce. Simmer and reduce by half (15 to 20 min). Remove lime leaf.
- Season with salt and pepper to taste.
- Mussels:Combine 1/2 c. of sauce for every half lb. of mussels in a saucepan over medium heat to pan steam till opened.
- Arrange mussels in a bowl. Add in lime juice over mussels and minced cilantro for garnish and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1244g | |
| Calories 986 | |
| Calories from Fat 335 | 34% |
| Total Fat 37.67g | 47% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 4029mg | 168% |
| Potassium 3402mg | 97% |
| Total Carbs 44.18g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.87g | 3% |
| Protein 112.37g | 180% |
