Curried Mussels

Curried Mussels

This recipe for Curried Mussels is from the cookbook Nourish, which is a collaboration between Chef Scott Uehlein and the nutritional team at the Canyon Ranch Resort Spas.

This recipe makes 5 servings

Ingredients:
1 tablespoon extra virgin olive oil
½ cup diced yellow onions
1 tablespoon curry powder
11/2 teaspoon minced jalapeno peppers
1 cup light coconut milk
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
21/2 pounds fresh black mussels in the shell, washed and de-bearded
¼ cup diced tomatoes
1 tablespoon minced fresh cilantro

Instructions:
Clean mussels thoroughly. Discard any that are slightly open and don’t close when you squeeze the shell together.
Heat the olive oil in a large stockpot over medium heat.
Sauté the onions and curry powder until the onions are translucent.
Add the garlic and sauté until golden.
Stir in the jalapenos, coconut milk, salt and pepper. (Wear gloves while handling hot chile peppers or wash your hands thoroughly before touching your eyes, nose, or mouth.)
Add the mussels and cover the pot. 
Steam the mussels until fully open.
Add the tomatoes and cilantro.
Evenly divide the mussels and sauce among 5 bowls.

Nutritional info per serving:
120 calories, 6g carbs, 16mg cholesterol, 8g protein, 547mg sodium, 1g fiber