Hands-on Time30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 12 mussels, 1/2 cup broth, and 1/2 cup cauliflower)
You might not think to pair them, but cauliflower is the perfect compliment to curried mussels. The mild veggie soaks up the flavors and offers a toasty, nutty counterpoint to the spice and brine of the dish. Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind. Shrimp paste is also available at Asian markets and freezes well. The homemade curry paste is worth making: It offers the best flavor and is much lower in sodium than commercial pastes.
Ingredients
Curry paste:
- 2 tablespoons thinly sliced peeled fresh lemongrass
- 2 tablespoons minced shallots
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon shrimp paste
- 1/2 teaspoon grated peeled fresh ginger
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon crushed red pepper
- 2garlic cloves, chopped
- 1kaffir lime leaf
Mussels:
- 1 tablespoon canola oil
- 2 cups small cauliflower florets
- 1 cup unsalted chicken stock (such as Swanson)
- 1 cup light coconut milk
- 48mussels (about 2 pounds), scrubbed and debearded
- 2 tablespoons fresh lime juice
- 2 tablespoons thinly sliced Thai basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh dill
Nutritional Information
- Calories 196
- Fat 6.2g
- Satfat 3.4g
- Monofat 0.7g
- Polyfat 0.8g
- Protein 18.7g
- Carbohydrate 17.8g
- Fiber 1.8g
- Cholesterol 34mg
- Iron 6.1mg
- Sodium 468mg
- Calcium 66mg
- Calories 196
- Fat 6.2g
- Satfat 3.4g
- Monofat 0.7g
- Polyfat 0.8g
- Protein 18.7g
- Carbohydrate 17.8g
- Fiber 1.8g
- Cholesterol 34mg
- Iron 6.1mg
- Sodium 468mg
- Calcium 66mg
How to Make It
Step 1
To prepare curry paste, combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.
Step 2
To prepare mussels, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté 3 minutes or until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in lime juice and herbs. Spoon into shallow bowls; serve immediately.
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