Curried Mussels Recipe Video
Ingredients
| Mussels in the shell | 2 Kilogram, washed | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, chop | |
| Turmeric | 1⁄2 Teaspoon | |
| Chili powder | 1⁄3 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Chili paste | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Ginger-onion-garlic paste | 1 Tablespoon | |
| Crushed tomatoes | 1 Cup (16 tbs) | |
| Coconut milk/Yogurt | 1⁄2 Cup (8 tbs) | |
| Fresh lime juice | 1 Small | |
| Ginger peice | 1 Small, julienned | |
| Cilantro leaves | 1 Tablespoon, chop | |
| Eggplant | 1 Cup (16 tbs), chop |
Nutrition Facts
Serving size
Calories 640 Calories from Fat 240
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 10 g50.2%
Trans Fat 0 g
Cholesterol 140 mg46.7%
Sodium 1787.8 mg74.5%
Total Carbohydrates 36 g11.8%
Dietary Fiber 4.6 g18.6%
Sugars 4.8 g
Protein 63 g125.4%
Vitamin A 35.1% Vitamin C 99.4%
Calcium 19.2% Iron 124%
*Based on a 2000 Calorie diet
Things You Will Need
PotDirections
1. Wash, scrub, de bearded and rinse the mussels, set aside.
2. Chop onion, eggplant and cilantro, julienne the ginger, set aside.
MAKING
3. In a large deep pot, pour olive oil and sauté the onions until brown, add the turmeric, chili powder, ground coriander, ground cumin, salt and chili paste.
4. Stir everything well and cook the spices well.
5. Add garlic and ginger puree and tomatoes, stir everything adjust the seasoning.
6. Add the coconut milk and stir, cover and cook for 3-4 minutes.
7. Add the eggplants and poach for 4 minutes.
8. Increase the heat and add the mussels and stir everything together.
9. Cover and cook for 2 minutes and stir everything.
10. Transfer in a serving bowl and garnish with ginger, cilantro and fresh lime juice.
SERVING
11. Serve the curried mussels with steamed rice.
Chef
