Directions:
- Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
- Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
- Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.
- Photograph by Anna Williams
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.95 Kcal (3571 kJ) | ||
| Calories from fat | 488.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.33g | 84% | |
|---|---|---|---|
| Cholesterol | 126.98mg | 42% | |
| Sodium | 2332.82mg | 97% | |
| Potassium | 1947.54mg | 41% | |
| Total Carbs | 35.33g | 12% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 59.02g | 118% | |
| Vitamin C | 58.4mg | 97% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 24.2mg | 135% | |
| Calcium | 179.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 118.6 Kcal (497 kJ) | ||
| Calories from fat | 67.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 84% | |
|---|---|---|---|
| Cholesterol | 17.66mg | 42% | |
| Sodium | 324.37mg | 97% | |
| Potassium | 270.8mg | 41% | |
| Total Carbs | 4.91g | 12% | |
| Sugars | 0.42g | 12% | |
| Dietary Fiber | 0.42g | 12% | |
| Protein | 8.21g | 118% | |
| Vitamin C | 8.1mg | 97% | |
| Iron | 3.4mg | 135% | |
| Calcium | 25mg | 18% | |
* 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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