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Prep Time
10 mins
Total Time
20 mins
Serves
2

Ingredients

1/4 cup
coconut milk
60 mL
1 tbsp
butter
15 mL
2 tsp
curry powder
10 mL
pinch salt
pepper to taste
2 lb
mussels, cleaned and rinsed
1 kg
2 tbsp
chopped fresh cilantro (optional)

Method

Step 1
In a large microwaveable bowl, combine the coconut milk, butter, curry powder, salt and pepper. Cover and microwave on HIGH 30 sec., or until butter is melted. Mix, cover to keep warm, set aside.
Step 2
Meanwhile, place mussels in perforated barbecue wok or grilling basket. Place on grill preheated to high. Close lid and cook until mussels open, 4 to 5 min., shaking wok or basket halfway through.
Step 3
Add mussels to reserved sauce and toss. Garnish with chopped cilantro (if using), and serve with thick-sliced sourdough bread, if desired.

Characteristics

Dinner Gluten Free Grill Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of the recipe)
Calories:
290
Fat:
17 g
Saturated Fat:
10 g
Carbs:
9 g
Fibre:
1 g
Cholesterol:
70 mg
Protein:
25 g
Sodium:
560 mg