Broccoli and Mussel Curry
Broccoli and Mussel Curry has a hint of Thai flavors as it's made with coconut milk. Fresh mussels and broccoli go together beautifully in this curry; Roman broccoli or Sicilian broccoli both work well.
- 2 cups shelled mussels
- 8 Ounce Can unsweetened coconut milk
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Penzeys sweet curry
- 1 small onion minced
- 1 peperoncino minced
- 5 cherry tomatoes quartered
- 1 broccoli head
- 2 cups steamed basmati rice
Steam and shell enough mussels to yield 2 cups of shelled mussels.
Alternatively use frozen, pre-cooked shelled mussels.
Remove the florets from the broccoli.
Peel the broccoli stem.
Slice the broccoli stem into thin slices.
Sauté the olive oil, minced onion and sweet curry together until the onion is tender and fragrant.
Add the cherry tomatoes and mussels cooking liquid and cook for several minutes.
Add the coconut milk and broccoli stems and cook covered for several minutes.
Add the broccoli florets and leavesand cook covered for two minutes.
Add the mussels and cook for an additional minute.
Let the curry rest while you prepare the steamed basmati rice.
Warm up the broccoli and mussel curry and serve atop steamed basmati rice.
Serving: 120g | Calories: 657kcal | Carbohydrates: 93g | Protein: 18g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 11mg | Sodium: 178mg | Potassium: 990mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1156IU | Vitamin C: 149mg | Calcium: 145mg | Iron: 7mg