Nothing simpler than creating an aromatic broth, adding some lovely mussels or clams (which can be substituted here) and having a quick, lovely dinner. Don’t forget to drink the broth. It’s perfume.
Mussels provide a good source for protein, 10.1 g. per 3 ounce serving and plenty of selenium, vitamin B12, zinc and folate with only 70 calories
As with all shellfish, mussels should be checked to ensure they are still alive just before they are cooked; enzymes quickly breakdown the meat and make them unpalatable after dying] A simple criterion is that live mussels, when in the air, will shut tightly when disturbed. Open, unresponsive mussels are dead, and must be discarded. A thorough rinse in cold water and removal of “the beard” is suggested. Mussel shells open when cooked, revealing the cooked soft parts.
1/2 cup water
Rind and juice of 1 lime
2 tablespoons green curry paste
1 teaspoon fish sauce
Can coconut milk
2 pounds cleaned, debearded mussels
¼ cup chopped cilantro for garnish
Bring water to a boil in a large pot, then add remaining ingredients up to mussels. Stir to combine, then add mussels and cook 5 minutes, or until the shells open. Discard any that don’t open.
Serve in soup bowls along with the broth. Yum.
