Curry Steamed Mussels

Serves 4.

Curry Steamed Mussels

It’s a shame most people consider mussels a restaurant dish—something to order off a menu and rarely, if ever, to serve at home. But this recipe demonstrates that all you need is a handful of ingredients and a nice big pot to turn them into a knockout meal that might seem fussy but is easy enough to make on a busy weeknight. Serve with crusty bread for soaking up the flavourful broth or spoon it over cooked brown rice. For two servings, you want to use about 1 1/2 lbs (750 g) of mussels.


  • Mussels are naturally high in sodium, so if you’re following a sodium-reduced diet, pay close attention to your sodium intake on days you eat mussels.
  • Mussels will keep for a couple of days in the refrigerator if placed in a bowl and covered with a damp paper towel. They’re sold alive, so never keep them in a plastic bag—that suffocates the little guys.

Each serving contains: 417 calories; 41 g protein; 17 g total fat (7 g sat. fat, 0 g trans fat); 17 g total carbohydrates (0 g sugars, 0 g fibre); 970 mg sodium

Source: Fishing For Compliments?

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