- 1 pear, quartered
- 500 g fresh mussels in shells, scrubbed and cleaned
- 1 small onion, peeled and cut into quarters
- 1 cup reduced-fat cream
- 2 T pickled ginger
- 4 t green Thai curry paste
Steam the pear, mussels and onion in a steamer until the mussel shells start to open.
Discard those that do not open. Remove most of the shells, but keep a few with mussels intact.
In a small saucepan, combine the cream, ginger and paste, and heat over a medium heat. Do not boil. Place the pear and mussels in large cups or soup bowls and top with the cream mixture. Serve warm.
Cook’s tip: The cream can be replaced with fat-free yoghurt or double-thick cream.
Per serving: 1605kJ, 12.4 protein, 25.4g fat, 27.6g carbs