Curry Sauce: Heat olive oil in saute pan on medium high heat. Saute garlic until opaque. Add red curry paste and lime leaf and saute. Add coconut milk. Reduce heat, simmer and reduce sauce by one third. Add chicken stock, sambal olek and fish sauce. Simmer and reduce by half (15 to 20 minutes). Remove lime leaf. Season with salt and pepper to taste. Mussels: Combine 1/2 cup of sauce for every half pound of mussels in a saucepan over medium heat to pan steam until opened. Arrange mussels in a bowl. Add lime juice over mussels and chopped cilantro for garnish and serve. Per serving: 1083 Calories (kcal); 49g Total Fat; (42% calories from fat); 110g Protein; 40g Carbohydrate; 256mg Cholesterol; 4753mg Sodium Food Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# INF299 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1454g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 379 (34%)|
|Amt Per Serving||% DV|
|Total Fat 42.1g||56 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 265.3mg||82 %|
|Sodium 4186mg||144 %|
|Potassium 3627.3mg||95 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 53.6g|
|Protein 121.3g||173 %|
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Calories per serving: 1109
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