Mussel with nutmeg pumpkin in curry sauce – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 430, total fat 15 g., saturated fat g., proteins 20 g., carbohydrates 53 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Ryan Dausch Time: 25 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg peeled mussels
- 2 tbsp. nutmeg pumpkin, peeled and diced (about 230 gr.)
- 2 tbsp. l olive oil
- 2 leeks (only white and light green parts), sliced in half, washed and chopped
- 1 tbsp. l seasoning curry
- 1 tbsp. l grated peeled fresh ginger
- 1 tsp lime zest, one lime juice
- 1/4 Art. fat cream
- 1 tbsp. fresh cilantro
- 4 slices of toasted bread cut in half
Recipes with similar ingredients: mussels, clary squash, cream, ginger root, lime juice, curry, white bread, leek, cilantro
Recipe preparation:
- Heat olive oil in a large cauldron over medium heat. Add pumpkin and leek, salt 1/4 tsp; cook, stirring, until until the onion begins to soften, about 3 minutes. curry, ginger, lime zest and mix. Reduce the fire to medium and add 1 tbsp. water. Bring to a boil, then cover cover and simmer until the pumpkin is soft, about 5 minutes.
- Add cream, then mussels to the cauldron. Boost the fire, cover lid and continue to cook until the mussels open, 5 to 6 min Remove any unopened mussels from the dish. Add to juice lime and cilantro. Serve with bread.
