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

Recipe by Cooking Light June 2007


Recipe Summary

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


Ingredient Checklist


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.

  • 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.