The soup is moderately spicy, but you can use more or less chile, depending on your taste. Serve with sticky rice.

Julianna Grimes Bottcher
Recipe by Cooking Light June 2007

Gallery

Recipe Summary test

Yield:
6 servings (serving size: about 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare curry paste, heat a small, heavy skillet over medium-high heat. Add first 4 ingredients to pan; cook 1 minute or until fragrant, stirring frequently. Place spice mixture in a spice or coffee grinder; process mixture until finely ground.

    Advertisement
  • Place ground spices, cilantro, and next 8 ingredients (through serrano) in a food processor; process until chopped, scraping sides. With processor on, slowly pour 1/4 cup water through food chute; process until smooth.

  • To prepare soup, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add curry paste to pan; sauté 3 minutes. Add 4 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 30 minutes; add mussels. Cover and cook over medium-high heat 5 minutes or until mussels open; discard any unopened shells. Sprinkle with 1/3 cup cilantro. Serve immediately.

Nutrition Facts

238 calories; calories from fat 28%; fat 7.5g; saturated fat 1.3g; mono fat 2.4g; poly fat 2.5g; protein 20.7g; carbohydrates 14.6g; fiber 1.1g; cholesterol 46mg; iron 7.9mg; sodium 784mg; calcium 88mg.
Advertisement