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Steamed Mussels in Thai Curry Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)191.7999
Energy (kCal)3171.8281
Carbohydrates (g)98.6698
Total fats (g)231.7526
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring coconut milk to boil in heavy large saucepan. | 2. Reduce heat to medium; add curry paste and whisk until dissolved. | 3. Add next 6 ingredients. | 4. Simmer uncovered 10 minutes. | 5. Strain into bowl. | 6. Heat peanut oil in large deep skillet over high heat. | 7. Add mussels. | 8. Sauté 2 minutes. | 9. Add strained curry sauce. | 10. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). | 11. Transfer to large serving bowl. | 12. Sprinkle with tomatoes and cilantro and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 2 cans unsweetened 1655.1724 39.8681 16.4798 171.5622
    thai red curry paste 1 teaspoon - - - -
    chicken broth 1 cup canned sodium low 78.12 1.89 11.1384 2.6208
    basil leaf 1/2 cup - - - -
    lemongrass 2 cup trimmed chopped grated - - - -
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    kaffir lime leaf 3 tablespoons - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    mussel 3 scrubbed debearded 1170.2907 50.2136 161.9356 30.482
    plum tomato 4 cup diced - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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