Red Curry Mussels
I’ve seen a few iterations of this recipe in all the Paleo cookbooks I’ve reviewed, and I can tell you why it’s so popular: It’s super easy to make and super-duper delicious. If you think you don’t like mussels, give this a try! It won me over!
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Red Curry Mussels
Ingredients
- 2 cups coconut milk
- 2 cups chicken broth
- 2 tablespoons coconut aminos
- 1 1/2 tablespoons red curry paste
- 1 tablespoon ginger peeled and minced
- 2 pounds mussels
- 1/4 cup cilantro chopped
Equipment
Instructions
- Combine all ingredients except mussels and cilantro in a large pot over medium heat and bring to a simmer.
- Rinse the mussels and then add them to the pot. Cover and cook 5 minutes, then throw out any shells that didn’t open.
- Garnish with cilantro to serve.
Nutrition
Calories: 576kcal | Carbohydrates: 19g | Protein: 34g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 2249mg | Potassium: 865mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 32.2mg | Calcium: 100mg | Iron: 9.7mg