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Thai Curry Mussels

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)190.4409
Energy (kCal)3199.2031
Carbohydrates (g)112.739
Total fats (g)231.0106
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a large pot over medium heat. | 2. Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes. | 3. Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt. | 4. Simmer for just 4 minutes to blend the flavors. | 5. Add mussels. | 6. Cover and cook about 5 minutes until the mussels are opened. | 7. Remember to discard any mussels that are not opened! | 8. Place broth and mussels in soup bowls-- 6 first course or 4 main course. | 9. Serve with crusty bread to dunk in the delicious 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 peeled minced 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 7 tablespoons chopped divided 1.61 0.2569 0.1491 0.0364
    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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