Recipes: Roasted Mussels With Garlic Curry Sauce

ROASTED MUSSELS WITH GARLIC CURRY SAUCE

Serves 4 as entree, 6 to 8 as a starter.

Note: If you prep the curry sauce and vegetables in advance, the whole dish comes together in minutes, which makes it great for entertaining. Adapted from "Celebrated Chefs, Volume 1," edited by Cynthia Nims, a compilation of recipes from Seattle's favorite restaurants.

• Garlic Coconut Curry Sauce (see recipe)

• 3 tbsp. toasted sesame oil

• 3 lb. mussels, cleaned and de-bearded

• 1 c. julienned yam or carrot

• 1 c. finely chopped tomato

• 1 tbsp. thinly slivered mint, plus more for garnish

• 1 tbsp. finely chopped cilantro, plus more for garnish

Directions

Preheat oven to 500 degrees.

Heat the sesame oil in a large ovenproof skillet over medium heat. Add the mussels, yam and red onion. Cook, stirring gently until mussels have just begun to open, about 2 minutes. Pour the Garlic Curry Sauce over the mussels, then scatter on the tomato, mint and cilantro.

Set the skillet in the oven and roast until the mussels open, about 5 to 7 minutes. Pour all the mussels into a large serving bowl, to be ladled into individual bowls at the table. Sprinkle on additional herbs to garnish if you like. Serve with plenty of bread; the juices may be the most delicious part of any mussel dish.

Nutrition information per each of 8 servings:

Calories200Fat12 gSaturated fat6 gSodium830 mg

Carbohydrates15 gCalcium45 mg

Diabetic exchanges per serving: 1 bread/starch, 1 lean meat, 2 fat.

GARLIC COCONUT CURRY SAUCE

Makes about 13/4 cups.

Note: From "Celebrated Chefs, Volume 1."

• 1 c. coconut milk (light coconut milk is fine; don't use cream of coconut)

• 1/4 c. chopped garlic

• 1/4 c. hoisin sauce

• 1/4 c. freshly squeezed lime juice

• 2 tbsp. soy sauce

Directions

CLASSIC FRENCH STEAMED MUSSELS

Serves 4 to 6.

Note: Adapted from "Cook's Illustrated."

• 2 c. white wine

• 1/2 c. minced shallots

• 1/2 c. chopped fresh parsley

• 1 bay leaf

• 4 lb. mussels, cleaned and de-bearded

• 4 tbsp. unsalted butter

Directions

Remove cooked mussels with a slotted spoon, and place in a serving dish. Swirl butter into the pan to emulsify the juices. Pour the liquid over the mussels and serve with lots of crusty bread or rice.

Nutrition information per each of 6 servings:

Calories180Fat9 gSodium740 mg

Carbohydrates8 gSaturated fat5 gCalcium58 mg

Protein14 gCholesterol47 mgDietary fiber0 g

COCONUT MUSSEL BROTH WITH GINGER, LIME AND CILANTRO

Serves 4 to 6.

Note: If cilantro is difficult to find or too expensive, use less. From "Chef Michael Smith's Kitchen," by Michael Smith.

• 1 (12-oz.) can coconut milk (NOT cream of coconut)

• 1 onion, thinly sliced

• 2 tbsp. grated fresh ginger

• 1 tsp. soy sauce

• 5 lb. or so of mussels, cleaned and de-bearded

• 1 c. cilantro sprigs (see Note)

• 2 green onions, thinly sliced

Add the coconut milk, onion, lime zest, lime juice, ginger and soy sauce to a large pot with a tight-fitting lid. Bring to a boil over medium-high heat. Reduce the heat to a simmer and simmer until the flavors of aromatics thoroughly infuse the coconut milk, about 5 minutes.

Toss mussels into the pot. Steam the mussels over medium-high heat until they cook through and their shells open, about 10 minutes. Discard any that haven't opened. Ladle into serving bowls, evenly distributing the mussels and the broth. Sprinkle on the green onions and cilantro.

Nutrition information per each of 6 servings:

Calories230Fat13 gSodium970 mg

Carbohydrates12 gSaturated fat11 gCalcium59 mg

Diabetic exchanges per serving: 1 other carb, 2 1/2 lean meat, 1 fat.

LINGUINI WITH MUSSELS AND SPICY TOMATO SAUCE

Serves 4.Note: From Kristine Kidd of the Monterey Bay Aquarium.

• 4 tbsp. olive oil, divided

• 1/2 red onion, chopped

• 1/2 tsp. red pepper flakes

• 1 (28-oz.) can Italian tomatoes in purée (preferably San Marzano)

• 1 c. dry white wine, divided

• 11/2 tbsp. minced fresh thyme

• 1 tbsp. tomato paste

• 1 lb. linguini pasta

• 1/4 c. drained capers

• 2 lb. mussels, cleaned and de-bearded

• 1/4 c. chopped fresh Italian parsley

Directions

Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 10 minutes.

Meanwhile, add the remaining 1/2 cup wine and capers to the sauce and bring to a boil. Add the mussels, cover and cook until the mussels open, about 4 minutes. Discard any mussels that do not open.

Drain the pasta and add to the sauce. Add the remaining 2 tablespoons oil and stir over high heat for 1 minute to blend. Taste and adjust the seasonings. Divide the pasta and mussels among 4 plates. Sprinkle with the parsley and serve immediately.

Nutrition information per serving:

Calories755Fat18 gSodium1,770 mg

Protein31 gCholesterol20 mgDietary fiber10 g