Green Curry Mussels

6 servings of Green Curry Mussels
180 Kcal per serving

60 mussels

1 purple onion (100g)

1 lemon

2 Tsp green curry paste

1 cup coconut milk

2 parsley (50g)

Mussels are low-glycemic-loaded (100g, GL=3), and have EPA/DHA, the two omega-3 fatty acids that clinically proved to help reducing heart diseases risks, such as lowering down blood cholesterols and blood pressure.  They are certainly good choice for diabetes.  However, mussels are high in purines that are not recommended for people with acute gout attack.
        Green curry paste is loaded with green chili peppers and cur cumin.  Green chili peppers have abundant vitamins A,C,E,K, as well as capsaicin, a metabolism booster that can stabilize blood glucose and help reducing blood low density lipoprotein and triglycerides.  Curcumin is a potent anti-inflammatory compound that study has shown to protect our livers from damages and combats cancer.

         Coconut milk in this dish, not only neutralizes the spiciness of curry paste but also provides high amounts of medium chain triglycerides (MCT).  Although most MCT in coconuts are saturated, these MCT are likely to be burned by our body.  Especially, coconut fats have a lot of lauric acid that can protect us from bacteria/fungi/virus infection.
         Lemon are the most nutritionally powerful fruits that contain a lot of antioxidants and flavonoids, including citric acid, vitamin C, hesperetin, naringin, naringenin, carotenes, and lutein.  Their intense citrus aroma and sour flavor compliment very well with green curry and coconut milk.

         Parseley not only enhances flavor and color, but also supplies a lot of phyto-antioxidants, such as myristicin, limonene, eugenol, apiin, and apigenin, that are good for our health.   Especially, eugenol has anti-microbial activity and can stabilize blood glucose level.

Enjoy!!