Mussels and Clams with Curry Coconut Sauce over Noodles

If you don't have a serrano chile, substitute 1/4 teaspoon crushed red pepper.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 25%
  • Fat: 11.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1g
  • Protein: 19.6g
  • Carbohydrate: 56.7g
  • Fiber: 2.1g
  • Cholesterol: 49mg
  • Iron: 6.3mg
  • Sodium: 548mg
  • Calcium: 69mg


  • 1 (7-ounce) package rice noodles
  • 1 tablespoon olive oil
  • 1 teaspoon bottled minced garlic
  • 1 serrano chile, seeded and thinly sliced
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon green curry paste
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1 (14-ounce) can light coconut milk
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1 1/2 pounds littleneck clams, scrubbed
  • 2 cups grape or cherry tomatoes
  • 1 cup chopped fresh cilantro, divided
  • 1/4 cup fresh lime juice
  • 4 lime wedges


  1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
  2. While the noodles cook, heat olive oil in a large Dutch oven over medium heat. Add garlic and serrano chile, and sauté for 1 minute. Stir in chicken broth, curry paste, ginger, and coconut milk; bring to a boil.
  3. Add the mussels and clams. Cover, reduce heat, and simmer 5 minutes or until shells open; discard any unopened shells. Remove from heat. Stir in tomatoes, 1/2 cup cilantro, and juice; toss well. Place 1 cup noodles in each of 4 shallow bowls; top each serving with 4 mussels and 4 clams. Drizzle sauce evenly over shellfish; sprinkle each serving with 2 tablespoons cilantro. Serve with lime wedges.
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