Thai-Style Curried Mussels
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It's best to use live mussels within a day of purchase. You can store mussels in a bowl in the coolest part of your fridge and cover with damp cloth. Be sure not to store them in an airtight container or plastic bag.
Servings: 4
Ingredients:
Thai-Style Curried Mussels
Photography by Edward Pond
| Nutritional Info | |
| Per serving: | - |
| cal | 376 |
| pro | 15 g |
| total fat | 32 g |
| sat. fat | 19 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 726 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 51% |
| vit A | 5% |
| vit C | 15% |
| folate | 22% |
Suggested Recipes
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3 lb mussels
1 tbsp vegetable oil
1/2 onion, diced
3 slices gingerroot
1 stalk lemongrass, (optional) cut into 1-inch (2.5 cm) lengths
3 tbsp Thai green curry paste
1 tsp packed brown sugar
1 can (398 mL) coconut milk
2 strips lime rind
1 tsp fish sauce, (or 1/4 tsp/1 mL salt)
1/3 cup minced fresh coriander
1 tbsp lime juice
Preparation:
Rinse mussels and pull off any beards. Discard any that do not close when tapped. Set aside.
In Dutch oven, heat oil over medium heat; cook onion until softened, about 3 minutes.
Add ginger, lemongrass (if using), curry paste and sugar; cook, stirring, until fragrant, about 1 minute.
Add coconut milk, lime rind and fish sauce; bring to boil. Reduce heat to medium and simmer for 3 minutes.
Add mussels; cover and steam, stirring occasionally, until mussels open, about 10 minutes. Discard any that do not open. Stir in coriander and lime juice.
In Dutch oven, heat oil over medium heat; cook onion until softened, about 3 minutes.
Add ginger, lemongrass (if using), curry paste and sugar; cook, stirring, until fragrant, about 1 minute.
Add coconut milk, lime rind and fish sauce; bring to boil. Reduce heat to medium and simmer for 3 minutes.
Add mussels; cover and steam, stirring occasionally, until mussels open, about 10 minutes. Discard any that do not open. Stir in coriander and lime juice.
Additional Information
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Source
Canadian Living Magazine: December 2008
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