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.

Ken Haedrich
Recipe by Cooking Light May 2001

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

80 calories; calories from fat 32%; fat 2.8g; saturated fat 0.9g; mono fat 0.6g; poly fat 0.8g; protein 5.3g; carbohydrates 8.1g; fiber 0.2g; cholesterol 12mg; iron 2mg; sodium 184mg; calcium 38mg.
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