Nutrition Information (per serving)
½ cup diced yellow onions
1 Tbsp curry powder
1 Tbsp extra virgin olive oil
1½ tsp minced garlic
1 Tbsp minced jalapeño peppers
1 cup lite coconut milk
½ tsp sea salt
½ tsp freshly ground black pepper
¼ cup diced tomato
1 Tbsp minced fresh cilantro
2½ lbs fresh black mussels in shell, washed
- Heat the oil in a large stock pot over medium heat. Sauté onions and curry powder until onions are translucent. Add garlic and sauté until golden. Stir in jalapeño, milk, salt and pepper.
- Add mussels and cover pot. Steam until mussels are fully open. Add tomatoes and cilantro. Evenly divide mussels and sauce among five bowls.