Recipe by Sassy Radish.
1. In a large pot with a lid, melt butter over medium high. Pound the lemongrass with the back of the knife to bruise it, cut into 1-inch pieces. Add lemongrass, along with the garlic and ginger to the pot, and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste, stir to combine, and bring to a summer over high heat.
2. Add the mussels, stir to combine, cover, and reduce heat to medium-high. Cook until mussels open, 5 minutes. Remove from heat and stir in lime juice and cilantro. Serve in bowls, along with toasted country bread or baguette slices. Be sure to discard mussels that aren’t open or that open slightly but refuse to budge any more without much force.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (944g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 661 (58%)|
|Amt Per Serving||% DV|
|Total Fat 73.4g||98 %|
|Saturated Fat 50.1g||250 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 236.3mg||73 %|
|Sodium 1975.9mg||68 %|
|Potassium 2704.6mg||71 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 35.7g|
|Protein 85.7g||122 %|
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: 1138
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.