Here's Brazilian-style seafood at its best! Get out the coconut milk and fresh herbs to make these Bahia-Style Mussels.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 cups chopped onion s
2/3 cup lite coconut milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (14-1/2 oz.) diced tomatoes with roasted garlic and onion, drained
2 Tbsp. each: chopped cilantro and fresh parsley
2 lb. mussels, scrubbed, beards removed
2 cups hot cooked rice
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Let's Make It
Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 10 min. or until lightly browned and tender.
Add coconut milk and cream cheese; stir with wire whisk until well blended. Add tomatoes, cilantro and parsley; stir. Bring to boil.
Stir in mussels; cover. Reduce heat to medium-low; simmer 5 to 6 min. or until all mussels have opened. (Discard any unopened mussels.) Serve over rice.
Live, fresh mussels are generally available year-round. Buy mussels with tightly closed shells or those that snap shut when tapped. Do not purchase mussels with broken shells. Also, avoid buying mussels that are heavy, for they are usually full of sand, or light in weight, as they are usually dead. Smaller mussels will be more tender than larger ones. Mussels should be used within a day or two of purchase.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.