Green Curry Mussels Green Curry Mussels

Green Curry Mussels | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.

  • Prep time 10 minutes
  • Total time 15 minutes
  • Portion size 4 servings

Ingredients

  • 900 g fresh mussels
  • 1 tablespoon olive oil
  • 1 shallot , sliced
  • 1 tablespoon Thai Green Curry Paste (recipe under Method)
  • 1 cup sodium-reduced chicken broth
  • 1 cup halved cherry tomatoes
  • 2 tablespoons whipping cream (35%)

Method

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.

Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.

Get the recipe: Thai Green Curry Paste

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 317 mg
  • Sugars 2 g
  • Protein 10 g
  • Calories 137
  • Total fat 8 g
  • Potassium 253 mg
  • Cholesterol 29 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 20
  • Fibre 0.0
  • Folate 16
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12
  • Vitamin C 18
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Curry Mussels

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