Thai red curry mussels

Recipe Information

Ingredients

• 2 teaspoons canola oil

• 2 medium cloves garlic, minced

• 2 scallions, thinly sliced, whites and greens separated

• Zest and juice of 1 lime

• 1-2 teaspoons Thai red curry paste

• 1 14-ounce can lite coconut milk

• 1 tablespoon brown sugar

• 2 teaspoons fish sauce

• 4 pounds mussels, scrubbed and debearded

• 6 cups (1-2 bunches) trimmed watercress

• 2 tablespoons fresh basil, thinly sliced, for garnish

Directions

• In a Dutch oven, heat the oil over medium-high heat. Add the garlic, scallion whites, lime zest, and curry paste. Saut� these ingredients fir 1-3 minutes or until fragrant and the paste is sizzling. Add the lime juice, coconut milk, brown sugar, and fish sauce. Bring the mixture to a boil, and allow the sauce to cook for 2 minutes.

• Add the mussels, and reduce the heat. Cover the Dutch oven, and allow the mixture to simmer for 6 minutes. Top the mussels with the watercress, cover, and cook for 4 minutes or until the watercress becomes slightly wilted. Stir the mixture, garnish with scallion greens and basil, and serve immediately.

Nutrition (per serving)

• Calories: 273 cal

• Total fat: 13g

• Saturated fat: 6g

• Monounsaturated fat: 2g

• Cholesterol: 48mg

• Sodium: 582mg

• Potassium: 438g

• Carbohydrate: 16g

• Fiber: 1g

• Protein: 24g