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Curried Mussels In White Ale

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  Vegetable oil 2 Tablespoon
  Thai red curry paste 1 Tablespoon
  Garlic 6 Clove (30 gm), finely chopped (Medium Cloves)
  Finely grated fresh ginger 1 Tablespoon
  Lemongrass stalk 1 Large, smashed and chopped (Bottom Two-Thirds Of The Inner Bulb Only, Large Ones)
  Mirin 2⁄3 Cup (10.67 tbs) (Sweet Rice Wine)
  Unsweetened coconut milk 15 Ounce (1 Can)
  Soy sauce 1⁄4 Cup (4 tbs)
  Asian fish sauce 3 Tablespoon
  Basil leaves 1⁄2 Cup (8 tbs)
  Chopped basil 1⁄2 Cup (8 tbs)
  Belgian white ale 24 Ounce
  Mussels 2 Pound, scrubbed and debearded
  Chopped cilantro 1⁄4 Cup (4 tbs)

1. In a saucepan, heat the oil. Add the curry paste, garlic, ginger and lemongrass; cook over moderate heat for 2 minutes, stirring. Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves; simmer over low heat for 15 minutes. Strain the sauce.
2. In a saucepan, bring the ale to a boil. Add the mussels, cover and cook over high heat, about 5 minutes. Using a slotted spoon, transfer the mussels to 4 bowls; discard any that don't open. Add the curry sauce to the ale and boil for 1 minute. Pour over the mussels, sprinkle with the chopped basil and cilantro and serve.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 443 Calories from Fat 217

% Daily Value*

Total Fat 25 g39%

Saturated Fat 16.3 g81.4%

Trans Fat 0 g

Cholesterol 42.3 mg14.1%

Sodium 2015.2 mg84%

Total Carbohydrates 36 g12%

Dietary Fiber 1.9 g7.7%

Sugars 20 g

Protein 21 g42.4%

Vitamin A 11.6% Vitamin C 28.4%

Calcium 7.7% Iron 43.8%

*Based on a 2000 Calorie diet

Curried Mussels In White Ale Recipe