This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
|2 tbsp||olive oil||30 mL|
|2 cloves||garlic, chopped|
|1 kg||mussels||67 units|
|1/2 cup||white wine||125 mL|
|1 stalk||celery, julienne cut||70 g|
|1||carrots, julienne cut||100 g|
|1||yellow or red sweet peppers, julienne cut||200 g|
|1 1/4 cup||fish broth||310 mL|
|1 2/3 cup||unsweetened coconut milk||420 mL|
|1 tsp||curry powder||3 g|
|1||potatoes, diced into cubes||200 g|
|ground pepper to taste [optional]|
|1 tbsp||Italian parsley, fresh, chopped [optional]||5 g|
- Heat 1 tablespoon (15 ml) of olive oil in a saucepan, add green onions and garlic and cook over medium heat until transparent.
- Add mussels and pour in the white wine. Season with salt and pepper. Cover and bring to a boil. Let it steam until the shells open.
- Remove mussels from the shells, keep warm and preserve the cooking juice. Pass it through a fine strainer.
- Pour the remaining oil in another saucepan and sweat the julienned vegetables. Pour in the mussel cooking juice, broth and coconut milk.
- Season with salt and pepper and add curry powder and paprika. Cook for a few minutes.
- Add diced potatoes. Once the potatoes are cooked, add the mussels.
- Check the seasoning and garnish the bowls with parsley before serving.
Coconut milk can be replaced by a vegetable cream.
Nutrition Facts Table
per 1 Serving (430g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Low :
- Calories, Sodium
- Source of :
- Calcium, Fibre
- Good source of :
- Pantothenic Acid, Vitamin D
- Excellent source of :
- Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||2|