Curried Mussels

Name: Curried Mussels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons butter; 1 teaspoons curry powder; 59 milliliters dry white wine; 2 Tbsps chopped fresh cilantro; 3 garlic cloves, minced; 118 milliliters light coconut milk; 680 grams mussels, scrubbed and de-bearded (about 40); 0 teaspoons salt; 2 Tbsps minced shallots

Curried Mussels requires about 30 minutes from start to finish. Watching your figure? This gluten free, primal, and pescatarian recipe has 132 calories, 11g of protein, and 5g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as an inexpensive hor d'oeuvre. Head to the store and pick up butter, cilantro, wine, and a few other things to make it today.

Instructions

Melt butter in a large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add shallots and garlic; saut 1 minute or until tender.

Ingredients you will need

Shallot

Garlic

Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells.

Ingredients you will need

Mussels

Pasta Shells

Wine

Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.

Ingredients you will need

Mussels

Equipment you will use

Slotted Spoon

Bowl

Increase heat to medium-high.

Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.

Ingredients you will need

Coconut Milk

Curry Powder

Cilantro

Sauce

Salt

Equipment you will use

Ladle

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

butter 1teaspoons

curry powder 59milliliters

dry white wine 2Tbsps

chopped fresh cilantro 3

garlic cloves, minced 118milliliters

light coconut milk 680grams

mussels, scrubbed and de-bearded (about 40)0teaspoons

salt 2Tbsps

minced shallots

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 Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.