Steamed mussels and pear in Thai reduced-fat cream

Steamed mussels and pear in Thai reduced-fat cream

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  • 2
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 5 minutes
  • 15 minutes
  • Klein Constantia Chardonnay 2006


  • 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

Cooking Instructions

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


Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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