Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Baked Curried Mussels Recipe
| Servings: 35 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 35 servings | |
| Calories 32 | |
| Calories from Fat 14 | 44% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 7mg | 2% |
| Sodium 75mg | 3% |
| Potassium 91mg | 3% |
| Total Carbs 1.31g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 3.17g | 5% |
Ingredients Convert Measures
- 2 lb mussel
- 1 x 1 inch piece ginger, root, thinly sliced
- 1 Tbsp. vegetable oil
- 1/2 x onion, finely, minced
- 1 clv garlic, chopped
- 1/4 x sweet red pepper, finely, diced
- 2 Tbsp. minced fresh coriander
- 2 tsp curry paste
- 1 tsp lime, juice
- 2 Tbsp. unsweetened desiccated coconut
Directions
- Preheat oven to 450 F (230 C).
- Scrub mussels and remove beards if necessary. Throw away any which don't close when tapped.
- In saucepan, add in ginger to 1/4 c. (50 mL) water. Add in mussels; cover and cook over high heat till mussels open, about 4 min. (Throw away any which don't open.) Uncover and let cold in liquid. Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets. Strain mussel cooking liquid and reserve.
- In saucepan, heat oil over medium-high heat; cook onion till golden brown, about 6 min. Add in garlic and red pepper; cook for 1 minute. Stir in coriander and curry paste; cook for 1 minute. Pour in reserved cooking liquid and increase heat to high; bring to boil and cook till liquid is reduced by half, about 2 min. Remove from heat and stir in lime juice; set aside.
- (Make-ahead: Cover and chill mussels and sauce separately for up to 8 hrs.)
- Meanwhile, in skillet over medium heat, toast coconut till lightly browned and fragrant, about 2 min. Let cold.
- (Make-ahead: Store in airtight container at room temperature for up to 2 days.)
- Spoon generous 1/2 tsp. (2 mL) curry sauce over each mussel; bake in oven till warm, about 5 min. Sprinkle with coconut.
- Yield: 35 to 40 pcs

