Start to finish: 30 minutes
Servings: 4
1/4 cup Thai green curry paste
One 13.5-ounce can light coconut milk
3 pounds farmed mussels, scrubbed
1 to 2 tablespoons fresh lime juice or to taste
1/3 cup thinly sliced scallions
1/3 cup chopped fresh cilantro
In a large saucepan or stockpot whisk together the curry paste and coconut milk. Add the mussels, cover tightly and bring the liquid to a boil over high heat. Stir often. After a few minutes, the mussels should start to open. Remove them as they open and transfer them to a large bowl. If any mussels do not open, discard them. Add the lime juice to the saucepan and return all of the opened mussels to the saucepan and cook for a minute or two, stirring, to reheat them.
To serve, transfer the mussels to each of four soup plates. Pour one-fourth of the cooking liquid over each portion and sprinkle one-fourth of the scallions and cilantro over each one.
Nutritional information per serving: 355 calories; 102 calories from fat; 11 g fat (4 g saturated; 0 g trans fats); 95 mg cholesterol; 1,607 mg sodium; 20 g carbohydrates; 3 g fiber; 2 g sugar; 41 g protein.
Sara Moulton, Associated Press
