Delicious recipe from Central Market (HEB) cooking class.
Pull off beard from mussels, scrub mussels and clams. Discard any that are damaged or open and do not close when tapped sharply.
Put the wine in a large pan with the spring onions, lemon grass and lime leaves/zest. Stir in the curry paste. Add the mussels and clams to the pan and increase the heat to high. Cover tightly and steam the shellfish for 5-6 minutes, until they open.
Trnasfer the shellfish to a heated serving bowl, cover and keep hot. Discard any that remain closed. Strain the cooking liquid into a clean pan through a sieve lined with cheesecloth and simmer briefly to reduce. Stir the coconut cream and cilantro into the sauce and season. Heat through. Pour over the shellfish and serve immediately.
Really simple.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 456 | ||
Calories from Fat: 193 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 110.4mg | 34 % | |
Sodium 940.1mg | 32 % | |
Potassium 1398.6mg | 37 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 16.2g | ||
Protein 47.4g | 68 % | |
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: 456
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