Mussel Soup with Green Curry

The soup is moderately spicy, but you can use more or less chile, depending on your taste. Serve with sticky rice.

Yield: 6 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 28%
  • Fat: 7.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.5g
  • Protein: 20.7g
  • Carbohydrate: 14.6g
  • Fiber: 1.1g
  • Cholesterol: 46mg
  • Iron: 7.9mg
  • Sodium: 784mg
  • Calcium: 88mg

Ingredients

  • Curry paste:
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon black peppercorns
  • 2 whole cloves
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped peeled fresh lemongrass (about 2 stalks)
  • 2 tablespoons grated peeled fresh ginger
  • 1 tablespoon Thai fish sauce (such as Three Crabs)
  • 1 tablespoon dark sesame oil
  • 2 teaspoons grated lime rind
  • 5 garlic cloves, peeled
  • 4 shallots, halved (about 1/4 pound)
  • 1 serrano chile
  • 1/4 cup water
  • Soup:
  • 1 1/2 teaspoons dark sesame oil
  • 4 cups water
  • 1 cup dry white wine
  • 1 (8-ounce) bottle clam juice
  • 60 mussels (about 1 1/2 pounds), scrubbed and debearded
  • 1/3 cup chopped fresh cilantro

Preparation

  1. To prepare curry paste, heat a small, heavy skillet over medium-high heat. Add first 4 ingredients to pan; cook 1 minute or until fragrant, stirring frequently. Place spice mixture in a spice or coffee grinder; process mixture until finely ground.
  2. Place ground spices, cilantro, and next 8 ingredients (through serrano) in a food processor; process until chopped, scraping sides. With processor on, slowly pour 1/4 cup water through food chute; process until smooth.
  3. To prepare soup, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add curry paste to pan; sauté 3 minutes. Add 4 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 30 minutes; add mussels. Cover and cook over medium-high heat 5 minutes or until mussels open; discard any unopened shells. Sprinkle with 1/3 cup cilantro. Serve immediately.
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