Canadian Living - - Cook & Eat -

While you don’t want to over­whelm seafood with too much spice, these mus­sels can take a hit of curry be­cause the creamy sauce tem­pers the heat. Serve with crusty bread for sop­ping up the de­li­cious broth.

Hands-on time: 10 min­utes To­tal time: 15 min­utes Makes: 4 serv­ings

900 g fresh mus­sels 1 tbsp olive oil 1 shal­lot, sliced 1 tbsp Thai Green Curry Paste (see recipe, left) 1 cup sodium-re­duced chicken broth 1 cup halved cherry toma­toes 2 tbsp whip­ping cream (35%)

Scrub mus­sels; re­move any beards. Dis­card any mus­sels that do not close when tapped. Set aside. In Dutch oven or large heavy­bot­tomed saucepan, heat oil over medium heat; cook shal­lot un­til soft­ened, 3 to 5 min­utes. Stir in curry paste; cook for 2 min­utes. Pour in broth; bring to sim­mer. Add mus­sels; cover with tight­fit­ting lid. Cook un­til mus­sels open, 5 to 8 min­utes. Gen­tly fold in toma­toes and cream; cover and cook for 1 minute. Dis­card any mus­sels that re­main closed.

PER SERV­ING: about 137 cal, 10 g pro, 8 g to­tal fat (2 g sat. fat), 7 g carb (1 g di­etary fi­bre, 2 g sugar), 29 mg chol, 317 mg sodium, 253 mg potas­sium. % RDI: 3% cal­cium, 20% iron, 12% vit A, 18% vit C, 16% fo­late.

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