0.0 – 0 reviews • Shellfish Recipes
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
15 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 1 cup coconut milk
- 1 tablespoon yellow curry powder
- 1 teaspoon fish sauce or soy sauce
- 1/2 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- Zest of 2 limes
- Juice of 1 lime
- 1 1/2 pounds mussels, scrubbed well and beards removed
- 2 cloves garlic, thinly sliced
- 1/2 small onion, thinly sliced
- 8 slices crusty French bread
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 1 scallion, thinly sliced
Instructions
- 1. Preheat a grill or grill pan on medium heat. Whisk together the coconut milk, curry powder, fish sauce, salt, red pepper flakes, lime zest and lime juice in a medium bowl.
- 2. Place 2 large pieces of heavy-duty foil from an 18-inch box on top of each other and put the mussels, garlic and onions on top. Fold the foil pieces upward to form a bowl or packet and pour the coconut milk mixture over the mussels. Close the packet, creating a seamless seal and leaving some space between the mussels and the top of the packet. Place on the grill and cook for 10 minutes, shaking the packet once.
- 3. While the mussels are cooking, brush the bread with the olive oil. Place a sheet of heavy-duty foil on the grill next to the mussels and add the bread slices. Grill until the slices begin to char, flipping halfway through, 2 to 3 minutes.
- 4. Remove the mussels from the grill and open the packet, being careful of steam. Pour the mussels and the liquid into a serving bowl, sprinkle with the cilantro and scallions and serve with the grilled bread.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
399 |
| Total Fat |
23 g |
| Saturated Fat |
12 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
24 g |
| Cholesterol |
48 mg |
| Sodium |
746 mg |
