Thai-Style Mussels with Pickled Ginger

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.

Yield: 8 servings (serving size: about 5 mussels and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 32%
  • Fat: 2.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.3g
  • Carbohydrate: 8.1g
  • Fiber: 0.2g
  • Cholesterol: 12mg
  • Iron: 2mg
  • Sodium: 184mg
  • Calcium: 38mg


  • 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)


  1. 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.
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