Monday, January 9, 2012

What's Cooking: Curried Mussel Pan Roast

I'd say were pretty adventurous in the kitchen. I keep a notebook full of ripped out pages from various sources and put them on the weekly meal plan to try. There are always hits or misses. This was a hit from last week!

Curried Mussel Pan Roast adapted from Cooking Light

1 lb Sweet Potatoes, cut into bite sized but still substantial pieces
2 T olive oil
1/2 t salt
1/2 t black pepper
1 package sungold (my favorite) or cherry tomatoes
1/2 c light coconut milk
1 T curry powder, we like spicy so we used a Tablespoon instead of a teaspoon of Madras Curry Powder
4 ears of corn shucked and cut into 2 pieces 
1 small sweet onion, chopped
1 pound of muscles, scrubbed
1/2 cup chopped green onions
3 T chopped fresh mint
Lime Wedges

We added snow peas this time, but feel free to add any other veggies you like. I think eggplant or carrots would be an excellent addition! 

Preheat Oven to 400. Combine potatoes, onions, oil, salt, and pepper in a large roasting pan. Toss well to coat. Arrange in a single layer and bake at 400 for about 20 minutes, or until lightly browned. Stir once halfway through. Stir in coconut milk, curry powder, and corn. Roast for about 10 minutes. Nestle mussels into veggies and roast until mussels open, about 5-10 minutes.

Serve with crusty french bread and lime wedges.

The first time we tried this, we followed the recipe exactly and it was lovely. This time we added our own flair with the additions mentioned above!