Ingredients

1 lb Yukon gold potatoes, cut into 1 1/2" pieces

1 lb mussels, scrubbed

2 cups cherry tomatoes

4 medium ears fresh corn, shucked and cut crosswise into 2" pieces

1/2 cup light coconut milk

1 cup chopped green onions

3 tablespoons chopped fresh mint

2 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon curry powder (Madras curry powder recommended)

Lime wedges

Preparation

  1. Preheat oven to 400degF
  2. Combine potatoes, oil, salt, and pepper in a large roasting pan, tossing well to coat. Arrange potatoes in a single layer in pan. Bake at 400degF for 20 minutes, or until lightly brown, stirringafter 10 minutes. Mix in tomatoes, coconut milk, curry powder, and corn.
  3. Nestle mussels into vegetable mix. Bake at 400degF for 15 minutes or until potatoes are tender and mussels open.
  4. Discard any unopened shells. Stir in green onions and chopped fresh mint
  5. Spoon about 3 cups mussels mixture into each of 4 bowls; spoon cooking liquid evenly over top.
  6. Serve with lime wedges