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Mussels With Thai Red Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)190.377
Energy (kCal)3198.5131
Carbohydrates (g)112.6289
Total fats (g)230.995
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt 1/4 cup butter in heavy large pot over medium-high heat. | 2. Add tomatoes, garlic and ginger; saute until garlic is tender, about 2 minutes. | 3. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. | 4. Simmer 4 minutes to blend flavors. | 5. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). | 6. Transfer mixture to serving bowl. | 7. Garnish with 3 tablespoons chopped cilantro. | 8. This recipe yields 6 servings as a first course. | 9. Comments: Be sure to accompany this with plenty of crusty bread to soak up the rich broth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup 342.0 15.714 10.686 28.8
    plum tomato 5 seeded chopped - - - -
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    ginger 1 tablespoon chopped peeled 4.8 1.0662 0.1092 0.045
    coconut milk 2 cans unsweetened 1655.1724 39.8681 16.4798 171.5622
    thai red curry paste 1 tablespoon - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    cilantro 3 tablespoons chopped 0.92 0.1468 0.0852 0.0208
    salt 1 teaspoon - - - -
    mussel 3 scrubbed debearded 1170.2907 50.2136 161.9356 30.482

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



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