Prep time: 10 minutes, cook time: 20 minutes, Serves: 4
2 tbsp. water
½ cup onion, chopped fine
½ cup red bell pepper, seeded & chopped fine
3 cloves garlic, chopped fine
½ tsp pepper
2 tbsp. curry powder
1 cup coconut milk, unsweetened
½ cup vegetable broth
2 lbs. mussels, washed & cleaned
¼ cup cilantro, chopped
- Add the water, onion, bell pepper, and garlic to the cooking pot. Set to sauté on
medium heat and cook, stirring occasionally until onions are soft, about 5-8 minutes,
add more water if needed to prevent vegetables from sticking.
- Stir in pepper, curry powder, coconut milk, and broth, stir well until smooth. Bring
up to a simmer and add the mussels.
- Add the lid and cook 5-6 minutes, or until all the mussels have opened. Discard
any that do not open. Ladle into bowls and garnish with cilantro. Serve.
Nutrition Facts Per Serving
Calories 331, Total Fat 18g, Total Carbs 15g, Net Carbs 13g, Protein 29g, Sugar 1g,
Sodium 664mg, Potassium 910mg, Phosphorus 512mg