I like Big Mussels

I decided to be adventurous this weekend. I decided to cook something I have never made, or really even ever eaten. In keeping with our weekly seafood goal, I decided to try mussels. And they were pretty good, and super easy. They probably wont become part of our regular repertoire, but they were definitely a nice switch up, and for sure worth trying. One of the main selling points: I got about a pound of mussels, enough for me and hubby and hubby's seconds for under two dollars. So go ahead! Be adventurous!

Curried Mussel Pan Roast
1 pound yukon gold potatoes, cut into 1 1/2 inch cubes
2 T olive oil
1/2 t salt
1/2 t fresh ground pepper
3 cups cherry tomatoes
1/2 c light coconut milk
1 t curry powder
4 medium ears corn ( I only used 2)
1 pound mussels, scrubbed
1 cup chopped green onion
3 T chopped mint
lime wedges

1. Preheat oven to 400
2. Combine potatoes, salt, pepper and oil in roasting pan. Toss to coat. Cook 20 minutes, stirring after ten minutes.
3. Stir in tomatoes, corn, coconut milk and curry. Nestle Mussels into veggie mixture. Bake at 400 for 15 minutes, or until potatoes are tender and mussels open.
4. Stir in green onion and mint, spoon into bowls, serve with lime wedges.

This recipe is from June 2010 Cooking Light