Thai-Style Mussels with Pickled Ginger

Thai-Style Mussels with Pickled Ginger Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for four entrées.


8 servings (serving size: about 5 mussels and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 80
Caloriesfromfat 32 %
Fat 2.8 g
Satfat 0.9 g
Monofat 0.6 g
Polyfat 0.8 g
Protein 5.3 g
Carbohydrate 8.1 g
Fiber 0.2 g
Cholesterol 12 mg
Iron 2 mg
Sodium 184 mg
Calcium 38 mg


2 teaspoons vegetable oil
1/2 cup minced shallots
1 tablespoon chile paste with garlic
1 garlic clove, minced
1/2 cup light coconut milk
1/4 teaspoon lime rind
1/4 cup fresh lime juice
1/4 cup minced pickled ginger
1/4 cup chopped fresh parsley
2 pounds mussels, scrubbed and debearded (about 40 mussels)
Parsley sprigs (optional)


Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste, and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.

Ken Haedrich,

Cooking Light

May 2001
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