Thai Green Curry Mussels

Green curry paste can be spicy; use less for milder flavor. Available in the ethnic foods aisle at the supermarket, the paste keeps several months in the refrigerator. Substitute shrimp for mussels, if you like.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 25%
  • Fat: 9.6g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.5g
  • Carbohydrate: 34.8g
  • Fiber: 0.1g
  • Cholesterol: 65mg
  • Iron: 10.3mg
  • Sodium: 954mg
  • Calcium: 70mg

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain white rice
  • 1 cup water
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1 1/2 teaspoons green curry paste
  • 1 teaspoon fish sauce
  • 1 (13.5-ounce) can light coconut milk
  • 1 (8-ounce) bottle clam juice
  • 80 mussels (about 2 pounds), scrubbed and debearded
  • 1/3 cup chopped fresh cilantro
  • Lime wedges (optional)

Preparation

  1. Cook rice according to the package directions, omitting salt and fat.
  2. Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime wedges, if desired.
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