Mussels in Thai-Inspired Curry

Delicious, tender mussels, simmered in curry full of spice and flavor. This recipe is sure to keep you coming back for more.

Total Time

28min

0.0

0 Ratings

Author: Sear Nation

Servings:

Ingredients

•

2 lb

Fresh Mussels

•

1/4 cup

Extra-Virgin Olive Oil

•

Medium Onion , diced

•

2 Tbsp

Minced Garlic

•

1 cup

Medium Salsa

•

1 can
(14 oz)

GOYA® Coconut Milk

•

2 Tbsp

Chili Powder

•

1 tsp

Ground Cumin

•

1/2 tsp

Ground Cinnamon

•

1/2 tsp

Celery Salt

•

1 Tbsp

Sodium-Free Chicken Bouillon

Cooking Instructions

Clean and prepare Fresh Mussels (2 lb) by washing in a colander. If any mussels are slightly opened and do not close after tapped on, these mussels are dead and should be discarded. Remove any mussel "beards" (thread-like hairs protruding from the shell).

Heat a large skillet to medium high heat, adding the Extra-Virgin Olive Oil (1/4 cup) to the pan. Saute the Onion (1) and Garlic (2 Tbsp) until softened, 2-3 minutes. Stir frequently.

Add to the skillet the Medium Salsa (1 cup) , GOYA® Coconut Milk (1 can) , Chili Powder (2 Tbsp) , Ground Cumin (1 tsp) , Ground Cinnamon (1/2 tsp) , Celery Salt (1/2 tsp) and Sodium-Free Chicken Bouillon (1 Tbsp) . Cook for 5 minutes, stirring occasionally.

Add to the skillet the mussels and cover the skillet with a lid. Let mussels steam until all are opened, 5-8 minutes, then serve.

Nutrition Per Serving

CALORIES

592

FAT

41.1 g

PROTEIN

30.7 g

CARBS

29.7 g