Toasted Walnut Coconut Mussels

Name: Toasted Walnut Coconut Mussels
Ingredients: 2 pounds mussels; 1/2 cup California walnuts (halves/pieces), chopped; 1 tablespoon olive oil; 2 cups unsweetened coconut milk; 1 cup roasted tomatoes, coarsely chopped; 5 garlic cloves, roasted; 4 fresh thyme sprigs; 2 teaspoons salt; 2 cups baby arugula; Crumbled feta cheese, optional; Toasted or grilled bread, optional

Serves

Ingredients

2 pounds mussels
1/2 cup California walnuts (halves/pieces), chopped
1 tablespoon olive oil
2 cups unsweetened coconut milk
1 cup roasted tomatoes, coarsely chopped
5 garlic cloves, roasted
4 fresh thyme sprigs
2 teaspoons salt
2 cups baby arugula
Crumbled feta cheese, optional
Toasted or grilled bread, optional

PREPARATION

1. Rinse mussels under cold water and remove any beards; set aside.

2. Lightly toast California walnuts in oil.

3. Add coconut milk, tomatoes, garlic, thyme, and salt.

4. Cook, uncovered, until broth thickens, 3 to 4 minutes.

5. Toss in mussels, cover and cook until all have opened, 2 to 3 minutes.

6. Stir in arugula and remove from heat. Discard any mussels that have not opened.

7. Divide mussels and broth among service bowls. Sprinkle with feta cheese and serve with toasted or grilled bread.

NUTRITION

Calories: 140 cal
Total Fat: 7 g
Trans Fat: 0 g
Polyunsaturated Fat: 2.53 g
Cholesterol: 30 mg
Sodium: 540 mg
Carbohydrates: 6 g
Dietary Fiber: 0 g
Total Sugars: 1 g
Protein: 14 g
Potassium: 156 mg