Coconut Curried Mussels Foil Packs

Name: Coconut Curried Mussels Foil Packs
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 baguette, cut in half horizontally; 2 tablespoons butter, melted; 4 cloves garlic, finely chopped; 1 can (14 oz) unsweetened coconut milk; 3 tablespoons Thai red curry paste; 1 tablespoon soy sauce; 2 lb fresh mussels in shells, scrubbed, debearded; 4 green onions, thinly sliced on the bias, whites and greens separated; 1 lime, cut into 8 wedges; 1/4 cup chopped fresh cilantro

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Prep 20 min
Total 40 min
Servings 4

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When the mussels at the market look too good to pass up, this easy grilled recipe will get them on your table in no time.

by: Tablespoon Kitchens

Updated Sep 20, 2016

Ingredients

1 baguette, cut in half horizontally
2 tablespoons butter, melted
4 cloves garlic, finely chopped
1 can (14 oz) unsweetened coconut milk
3 tablespoons Thai red curry paste
1 tablespoon soy sauce
2 lb fresh mussels in shells, scrubbed, debearded
4 green onions, thinly sliced on the bias, whites and greens separated
1 lime, cut into 8 wedges
1/4 cup chopped fresh cilantro

Steps

1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2

Brush cut sides of baguette with melted butter; sprinkle with 2 cloves of the garlic.
3

Place bread cut side down on grill over medium heat. Cover grill; cook 1 to 2 minutes on uncut side until grill marks form. Turn; cook 2 to 3 minutes on cut side until grill marks form. Cut into slices on the bias. Set aside.
4

In small bowl, mix coconut milk, curry paste and soy sauce. Discard any broken-shell or open mussels that do not close when tapped. Pull up all 4 sides of each sheet of foil. Divide mussels, green onion whites and remaining 2 cloves garlic evenly among sheets of foil; pull sides of foil up around mussels mixture to make a bowl. Pour coconut milk mixture evenly over each. Squeeze 1 wedge of lime over each. Wrap foil securely around mixture. Pierce top of foil once or twice with fork to vent steam.
5

Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until mussels open. Remove packs from grill. Carefully fold back foil; discard any unopened mussels. Sprinkle with cilantro and green onion greens; serve with remaining lime wedges and baguette.

Expert Tips

tip 1
Look for PEI (Prince Edward Island) mussels, as they are consistently sweet and tender – and sometimes they are even sold debearded!
tip 2
Serve with 2 cups cooked rice instead of baguette.

Nutrition Information

420 Calories, 25g Total Fat, 14g Protein, 34g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 420

Calories from Fat: 230

Total Fat: 25g; 39%

Saturated Fat: 19g; 97%

Trans Fat: 0g

Cholesterol: 35mg; 11%

Sodium: 860mg; 36%

Potassium: 550mg; 16%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 2g; 11%

Sugars: 5g

Protein: 14g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 15%; 15%

Calcium: 6%; 6%

Iron: 30%; 30%

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.