Ingredients 

4 pounds mussels

1 tablespoon grapeseed or canola oil

1 medium onion, sliced

2 medium tomatoes, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 teaspoons curry powder

1 teaspoon fennel seeds, crushed

¼ teaspoon cayenne pepper

¼ teaspoon salt

1 (14 ounces) can "lite" coconut milk

½ cup dry white wine

Chopped fresh cilantro for garnish

 

Nutrition Information

Serving size: about 12 mussels & ¾ cup sauce

Per serving: 311 calories; 

14 g fat(6 g sat); 

2 g fiber; 

17 g carbohydrates; 

23 g protein;

80 mcg folate; 

48 mg cholesterol; 

3 g sugars; 0 g added sugars;

819 IU vitamin A;

23 mg vitamin C;

58 mg calcium;

6 mg iron; 

491 mg sodium;

469 mg potassium

 

Preparation

1. Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "beard" pinched between the shells (most cultivated mussels have had the beards removed).

2. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, until translucent, about 3 minutes. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne, and salt; cook until the tomatoes soften, 1 to 2 minutes. Add coconut milk and wine; bring to a boil and cook for 2 minutes.

3. Add the mussels, cover and reduce heat to medium. Cook for 6 minutes. Remove the mussels with a slotted spoon to a large bowl (discard any unopened mussels); cover to keep warm.

4. Boil the sauce over high heat for 5 minutes to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.