Curried Mussel Pilaf

Photo: Randy Mayor

Curry paste can be found in East Indian and Asian markets or the gourmet section of the supermarket. It's a blend of clarified butter, curry powder, vinegar, and other seasonings and is often used in lieu of curry powder. If you love spicy food with a lot of kick, go for the 2 tablespoons; otherwise, try it first with just one.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 13%
  • Fat: 6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.7g
  • Carbohydrate: 74.6g
  • Fiber: 4.1g
  • Cholesterol: 9mg
  • Iron: 4.9mg
  • Sodium: 495mg
  • Calcium: 68mg


  • 1 1/2 cups water
  • 2 1/4 pounds mussels, scrubbed and debearded
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1 to 2 tablespoons red curry paste
  • 5 cups hot cooked long-grain rice
  • 1 cup frozen green peas, thawed
  • 1/2 cup sliced celery
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped, drained, sliced water chestnuts
  • 3 tablespoons light coconut milk
  • 2 tablespoons chopped dry-roasted peanuts
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon black pepper
  • Lime wedges (optional)


  1. Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells, and discard shells. Combine meat and lime juice in a bowl; set aside.
  2. Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in curry paste; sauté 1 minute. Stir in rice and next 5 ingredients (rice through milk); cook 2 minutes or until thoroughly heated. Stir in peanuts, basil, salt, pepper sauce, and black pepper. Place 1 1/2 cups rice mixture on each of 4 plates; top with 1/2 cup mussels. Garnish with lime wedges, if desired.
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