Directions:
- Cook curry in a small saucepan over medium heat 2 minutes or until toasted, stirring constantly. Remove curry from pan; set aside.
- Bring wine and shallots to a boil in a large Dutch oven; cover and cook 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Remove mussels from pan with a slotted spoon, reserving cooking liquid; discard any unopened shells. Keep warm.
- Add curry, mint, cream, and pepper to reserved cooking liquid in pan. Place pan over medium-high heat; bring to a simmer. Remove from heat. Divide mussels evenly among 4 large shallow bowls; spoon curry mixture over mussels. Serve with bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.34 Kcal (2342 kJ) | ||
| Calories from fat | 106.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 135.31mg | 45% | |
| Sodium | 1311.2mg | 55% | |
| Potassium | 1693.59mg | 36% | |
| Total Carbs | 39.99g | 13% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 57.28g | 115% | |
| Vitamin C | 43.9mg | 73% | |
| Vitamin A | 1mg | 33% | |
| Iron | 135.7mg | 754% | |
| Calcium | 179.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 95.02 Kcal (398 kJ) | ||
| Calories from fat | 18.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 18% | |
|---|---|---|---|
| Cholesterol | 22.99mg | 45% | |
| Sodium | 222.75mg | 55% | |
| Potassium | 287.71mg | 36% | |
| Total Carbs | 6.79g | 13% | |
| Sugars | 0.38g | 9% | |
| Dietary Fiber | 0.63g | 15% | |
| Protein | 9.73g | 115% | |
| Vitamin C | 7.5mg | 73% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 23.1mg | 754% | |
| Calcium | 30.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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