Serve over steamed rice or rice noodles — you’ll want to sop up every bit of the mussels' creamy, flavorful sauce.
2 pounds mussels, scrubbed and debearded
1 can (14 ounces) coconut milk
2 tablespoons red curry paste
½ lime, juiced
1½ teaspoons kosher salt
2 6-inch stalks lemongrass, halved and smashed
1 1-inch piece ginger, peeled
½ cup fresh cilantro leaves, chopped
Nutritional information per serving
(BAsed on 6 servings)
Calories 243 (78% from fat) / Carb. 11g / Pro. 4g / Fat 22g / Sat. Fat 19g /
Chol. 1mg / Sod. 1115mg / Calc. 30mg / Fiber 1g
Put all of the ingredients, except cilantro, directly into the steamer without the tray. Stir. Secure lid.
Select Seafood, set timer for 7 minutes and press Start.
Mussels are ready when all shells have opened. Add additional time if necessary.
Once mussels are ready, remove lid and stir in cilantro.
Discard any mussels that have not opened before serving.