GREEN CURRY MUSSELS
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.