Thai-Style Curried Mussels

Thai-Style Curried Mussels 150 Author: Canadian Living Credits: Thai-Style Curried Mussels 150

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2008

Ingredients

  • 3 lbs mussels
  • 1 tablespoon vegetable oil
  • 1/2 onion diced
  • 3 gingerroot
  • 1 lemongrass (optional) cut into 1-inch (2.5 cm) lengths
  • 3 tablespoons Thai green curry paste
  • 1 teaspoon packed brown sugar
  • 1 can coconut milk
  • 2 lime rind
  • 1 teaspoon fish sauce (or 1/4 tsp/1 mL salt)
  • 1/3 cup minced fresh coriander
  • 1 tablespoon lime juice

Method

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.

Nutritional facts Per serving: about

  • Sodium 726 mg
  • Protein 15 g
  • Calories 376.0
  • Total fat 32 g
  • Cholesterol 28 mg
  • Saturated fat 19 g
  • Total carbohydrate 11 g

%RDI

  • Iron 51.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai-Style Curried Mussels

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