Serves 6

Ingredients:

  • 1/2 cup (125 ml) water
  • 2 tsp (10 ml) canola oil
  • 1 cup (250 ml) red pepper, diced
  • 1 cup (250 ml) red onion, diced
  • 1 tsp (5 ml) coriander, dried
  • 1 tsp (5 ml) cumin
  • 2 tsp (10 ml) curry powder
  • 2 tsp (10 ml) ginger, fresh, grated
  • 1 1/2 cups (375 ml) coconut milk, light
  • 5 lbs (2.3 kg) mussels, rinsed
  • 2 tsp (10 ml) lime zest
  • 1 1/2 tbsp (22 ml) lime juice
  • 2 tbsp (30 ml) cilantro, chopped

Directions:

  1. Place water in a large pot and turn to high heat.
  2. Heat oil in a large frying pan and saute red pepper and onion until tender. Add coriander, cumin, curry powder, ginger and coconut milk. Heat throughout, but do not boil.
  3. Add mussles to the pot and put on the lid. Cook for 5 - 7 minutes or until steam is coming out from under the lid and mussels have opened.
  4. Drain almost all water from mussels, leaving just a small amount in bottom of pan. Pour sauce over mussels and toss to coat.
  5. Discard mussels that did not open during cooking.
  6. Add in lime zest, juice and cilantro before serving.

Nutrition information per serving:

Calories 113
Fat 6 grams
Carbohydrate 8 grams
Fibre 1 gram
Protein 6 grams
Sodium 125 milligrams