This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
- 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 :
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ClaimsThis recipe is :
- Free :
- Added Sugar
- 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
- Good source of :
- Pantothenic Acid, Vitamin D
- Source of :
- Calcium, Fibre
- Low :
- Calories, Sodium
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