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4.56
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9
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Low-Carb Mussels with Coconut Curry Stew
A sweet and slightly tangy low carb version of coconut curry with seafood.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Cuisine:
Asian, thai
Meat & Poultry:
seafood
Servings:
4
Calories:
311
kcal
Author:
Dorothy Stainbrook
Ingredients
1-2
tablespoons
olive oil
1
medium onion
chopped
14
ounces
canned diced tomatoes
1
heaping tsp minced garlic
I used garlic from a jar
1
heaping Tbsp grated fresh ginger
2
teaspoons
curry paste
you can use curry powder if you wish
1
teaspoon
fennel seeds
crushed (either in grinder or with mortar/pestle)
½
teaspoon
cayenne pepper
or any other hot pepper spice
¼
teaspoon
salt
14
ounces
canned coconut milk
AROY-D is good brand, you can use lite if you want- I did not
½
cup
dry white wine
dry red wine is OK also
2
pounds
mussels
I used frozen mussels – Bantry Bay Brand
chopped fresh cilantro for garnish
Instructions
Heat oil in large pot over medium-high heat. Add the onion and cook for about 5 min, or until translucent.
1-2 tablespoons olive oil,
1 medium onion
Add tomatoes, garlic, ginger, curry paste or powder, fennel seeds, cayenne and salt; cook a few minutes until well blended and heated throughout.
14 ounces canned diced tomatoes,
1 heaping tsp minced garlic,
1 heaping Tbsp grated fresh ginger,
2 teaspoons curry paste,
1 teaspoon fennel seeds,
1/2 teaspoon cayenne pepper,
1/4 teaspoon salt
Add coconut milk and wine, bring to a boil and cook for 2 minutes.
14 ounces canned coconut milk,
1/2 cup dry white wine
Add the mussels, cover and reduce heat to medium. Cook for a few minutes until mussels have opened (about 4 min).
2 pounds mussels
Serve garnished with cilantro.
chopped fresh cilantro for garnish
Notes
**
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Nutrition
Calories:
311
kcal
|
Carbohydrates:
17
g
|
Protein:
23
g
|
Fat:
14
g
|
Sugar:
3
g