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Low carb mussel and coconut curry stew in a single serving bowl
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Low Carb Mussels with Coconut Curry Stew

A sweet and slightly tangy low carb version of coconut curry with seafood.
Course Main Course
Cuisine Asian, thai
Keyword coconut curry, keto coconut curry, low carb mussels and curry, low carb seafood
Meat & Poultry seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 311kcal
Author dorothy stainbrook

Ingredients

  • 1-2 Tbsp olive oil
  • 1 medium onion chopped
  • 1 14- oz can diced tomatoes
  • 1 heaping tsp minced garlic I used garlic from a jar
  • 1 heaping Tbsp grated fresh ginger
  • 2 tsp curry paste you can use curry powder if you wish
  • 1 tsp fennel seeds crushed (either in grinder or with mortar/pestle)
  • 1/2 tsp cayenne pepper or any other hot pepper spice
  • 1/4 tsp salt
  • 1 14- oz can coconut milk AROY-D is good brand, you can use lite if you want- I did not
  • 1/2 cup dry white wine dry red wine is OK also
  • 2 lbs. 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.
  • Add tomatoes, garlic, ginger, curry paste or powder, fennel seeds, cayenne and salt; cook a few minutes until well blended and heated throughout.
  • Add coconut milk and wine, bring to a boil and cook for 2 minutes.
  • Add the mussels, cover and reduce heat to medium. Cook for a few minutes until mussels have opened (about 4 min).
  • Serve garnished with cilantro.

Nutrition

Calories: 311kcal | Carbohydrates: 17g | Protein: 23g | Fat: 14g | Sugar: 3g