Curried Coconut Mussels

Name: Curried Coconut Mussels
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters basil leaves, divided; 1 teaspoon dark brown sugar; 118 milliliters dry white wine; 1 Tbsp finely chopped peeled fresh ginger; 2 garlic cloves, minced; 1 jalapeño pepper, chopped; 0 teaspoons kosher salt; 237 milliliters light coconut milk; 3 Tbsps fresh lime juice; 4 lime wedges; 907 grams mussels, scrubbed and debearded (about 60); 1 Tbsp olive oil; 473 milliliters chopped onion; 2 teaspoons red curry paste

Curried Coconut Mussels might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains approximately 16g of protein, 10g of fat, and a total of 269 calories. Head to the store and pick up mussels, jalapeño pepper, coconut milk, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Heat a large Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, ginger, garlic, and jalapeo; saut 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly.

Ingredients you will need

Curry Paste

Garlic

Ginger

Onion

Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels.

Ingredients you will need

Coconut Milk

Coconut

Mussels

Pasta Shells

Basil

Juice

Sugar

Salt

Wine

Equipment you will use

Bowl

Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.

Ingredients you will need

Lime Wedge

Basil

Wine Match: Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.Julianna Grimes

Ingredients you will need

Riesling

Mussels

Broth

Honey

Lime

Wine

Equipment

Dutch Oven

Frying Pan

Bowl

Ingredients

Servings:

177milliliters

basil leaves, divided 1teaspoon

dark brown sugar 118milliliters

dry white wine 1Tbsp

finely chopped peeled fresh ginger 2

garlic cloves, minced 1

jalapeño pepper, chopped 0teaspoons

kosher salt 237milliliters

light coconut milk 3Tbsps

fresh lime juice 4

lime wedges 907grams

mussels, scrubbed and debearded (about 60)1Tbsp

olive oil 473milliliters

chopped onion 2teaspoons

red curry paste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.