One of many good ones.
Cook rice.
Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Simmer and reduce for about 5 minutes to thicken broth. Add mussels to pan, bring to a boil. Cover and steam 5 minutes or until mussles open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime sedges, if desired.
Green curry past can be spicy; use less for milder flavor. Keeps several months in refiegerator. Can substitue shrimp for mussels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 6 | ||
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Calories: 281 | ||
Calories from Fat: 58 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 59.7mg | 18 % | |
Sodium 690.6mg | 24 % | |
Potassium 758.5mg | 20 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 26.2g | ||
Protein 27.3g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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