Mussels in Red Curry Broth

Mussels in Red Curry BrothRecipe
Becky Luigart-Stayner; Jan Gautro
The Indonesian-style preparation of this dish is a pleasant surprise, since mussels usually receive an Italian or French treatment. Serve with crusty bread to soak up the delicious broth.


6 servings (serving size: about 12 mussels and about 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 30 %
Fat 6.3 g
Satfat 1.6 g
Monofat 2 g
Polyfat 1.1 g
Protein 20.1 g
Carbohydrate 9.3 g
Fiber 0.2 g
Cholesterol 47 mg
Iron 6.2 mg
Sodium 400 mg
Calcium 41 mg


2 teaspoons olive oil
1/3 cup chopped shallots
1 1/2 teaspoons red curry powder
1 cup clam juice
1/2 cup dry white wine
1/2 cup light coconut milk
2 tablespoons finely chopped peeled fresh lemon grass
1/4 teaspoon crushed red pepper
3 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh cilantro


Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.