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Curried Mussels

Source: 99% Fat-Free Meals in 30 Minutes
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 Servings
Look for debearded mussels in the market to save considerable time and effort; they usually come in mesh bags. Like clams, mussels should be put into a colander and held under cold running water; they can die if allowed to sit in fresh water for a prolonged period of time. Discard any mussels with broken shells and those that do not open while cooking.
2 pounds debearded mussels (32 to 36 mussels)
6 ounces red potato (about 1 potato)
1 ounce celery (about 1 small stalk)
1/2 cup canned diced tomatoes
1/4 cup plus 2 tablespoons chopped white onion (precut)
1 cup dry white wine or water (or a mixture)
1/2 tablespoon chopped fresh basil leaves
1 teaspoon curry powder
Put the mussels in a colander and shake under cold running water for about 1 minute. Discard any mussels that do not close when tapped.

Peel and dice the potato (about 3/4 cup) and trim and dice the celery (about 2 tablespoons).

Preheat a Dutch oven over high heat.

Add the potato, celery, tomatoes, onion, and wine and/or water to the hot pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 3 minutes, until the onion is translucent.

Stir in the basil, curry powder, and mussels. Re-cover and cook, shaking the pan periodically, for 5 to 7 minutes more, until the mussels have opened.

Serve 8 to 9 mussels per person.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 278
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 19g
Sodium: 663mg
% Cal. from Fat: 16%
Cholesterol: 64mg
Protein: 28g
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