Servings | 4 |
---|---|
Preparation Time | 30 Minutes |
Cook Time | 10 Minutes |
Total Time | 40 Minutes |
Difficulty | Easy |
Main Ingredient | Mussels |
Category | Seafood |
Meal | Lunch; Dinner |
Type | Side Dish |
Cuisine | Asian; Thai |
Diet |
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
In a Dutch oven, heat the oil over medium-high heat. Add the garlic, scallion whites, lime zest, and curry paste. Sauté 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.
Calories: 273 cal
Total fat: 13g
Saturated fat: 6g
Monounsaturated fat: 2g
Cholesterol: 48mg
Sodium: 582mg
Potassium: 438mg
Carbohydrate: 16g
Fiber: 1g
Protein: 24g