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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light OCTOBER 2006

  • Yield: 4 servings


  • 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)


Cook rice according to the package directions, omitting salt and fat.

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.

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

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Thai Green Curry Mussels Recipe