In dutch oven, melt butter over medium heat; cook ginger, garlic and tomato for 4 minutes. Stirring, add curry pasta and cook, mashing into tomato for 1 minute.
Pour in coconut milk, bring to a boil, whisking. Add mussels and cook about 7 minutes.
Ladle into bowls and sprinkle with coriander and chives.
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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 399 (56%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 30.5g||153 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 144.2mg||44 %|
|Sodium 1362.1mg||47 %|
|Potassium 1813.3mg||48 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 22.4g|
|Protein 57.1g||82 %|
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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: 713
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