Directions:
- In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
- Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
- Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
- Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
- Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.87 Kcal (1733 kJ) | ||
| Calories from fat | 162.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.02g | 28% | |
|---|---|---|---|
| Cholesterol | 95.38mg | 32% | |
| Sodium | 986.23mg | 41% | |
| Potassium | 1278mg | 27% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 42.31g | 85% | |
| Vitamin C | 49.5mg | 82% | |
| Iron | 15.2mg | 84% | |
| Calcium | 128.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 94.31 Kcal (395 kJ) | ||
| Calories from fat | 36.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 28% | |
|---|---|---|---|
| Cholesterol | 21.73mg | 32% | |
| Sodium | 224.73mg | 41% | |
| Potassium | 291.21mg | 27% | |
| Total Carbs | 4.41g | 6% | |
| Sugars | 0.49g | 9% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 9.64g | 85% | |
| Vitamin C | 11.3mg | 82% | |
| Iron | 3.5mg | 84% | |
| Calcium | 29.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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