Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Melanie Barnard
Recipe by Cooking Light October 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

349 calories; calories from fat 25%; fat 9.6g; saturated fat 5.2g; mono fat 1.2g; poly fat 1.4g; protein 30.5g; carbohydrates 34.8g; fiber 0.1g; cholesterol 65mg; iron 10.3mg; sodium 954mg; calcium 70mg.
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