Mussels with Red Curry

Name: Mussels with Red Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 113 grams uncooked gemelli (short tube-shaped pasta); 118 milliliters light coconut milk; 118 milliliters low-sodium chicken broth; 907 grams 48 mussels (about , scrubbed and debearded; 1 teaspoon olive oil; 1 Tbsp red curry paste; 2 Tbsps finely chopped shallots

You can never have too many Indian recipes, so give Mussels with Red Curry a try. This dairy free recipe serves 2. This hor d'oeuvre has 499 calories, 36g of protein, and 13g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. If you have shallots, coconut milk, chicken broth, and a few other ingredients on hand, you can make it. To use up the light coconut milk you could follow this main course with the Lemon Coconut Milk Scones (with Blackberry Chia Jam) as a dessert.

Instructions

Cook pasta according to package directions, omitting salt and fat; drain.

Ingredients you will need

Pasta

Salt

Heat olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallots, and saut 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.

Ingredients you will need

Chicken Broth

Coconut Milk

Curry Paste

Shallot

Mussels

Pasta Shells

Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels.

Ingredients you will need

Mussels

Broth

Pasta

Equipment you will use

Bowl

Sprinkle with chopped parsley, if desired.

Ingredients you will need

Parsley

Equipment

Frying Pan

Bowl

Ingredients

Servings:

113grams

uncooked gemelli (short tube-shaped pasta)118milliliters

light coconut milk 118milliliters

low-sodium chicken broth 907grams

48 mussels (about , scrubbed and debearded 1teaspoon

olive oil 1Tbsp

red curry paste 2Tbsps

finely chopped shallots

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.