| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
Caprial1 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped gingerroot |
| 1 |
md |
Onion; diced |
| 1 |
tb |
Curry powder |
| 2 |
|
Pears; peeled, cored, and |
|
|
; diced |
| 1/2 |
c |
Apple juice |
| 1/4 |
c |
Seasoned rice vinegar |
| 1 |
tb |
Asian chile sauce |
| 5 |
lb |
Mussels; scrubbed and |
|
|
; debearded |
INSTRUCTIONS
Heat oil in a large saute pan. Add garlic, gingerroot, and onion, and
saute until you can smell the aroma, 1 or 2 minutes. Add curry powder
and saute 1 minute. Add diced pear and apple juice and cook until the
pear is tender. Add vinegar and chile sauce. Let cool.
In a second large saute pan, cook mussels, covered, over high heat
until they open, 3 to 5 minutes. Discard any that do not open. Remove
mussels from pan, place in a large bowl, and top with cool curry
sauce. Chill for about 30 minutes before serving. You may also serve
these mussels hot.
Serves six.
Converted by MC_Buster.
Per serving: 2371 Calories (kcal); 61g Total Fat; (23% calories from
fat); 274g Protein; 168g Carbohydrate; 636mg Cholesterol; 6505mg
Sodium Food Exchanges: 0 Grain(Starch); 38 1/2 Lean Meat; 2
Vegetable; 4 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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