Tested till perfect Thai Curry Mussels With Bok Choy
Thai Curry Mussels With Bok Choy
Photography by Edward Pond

Thai Curry Mussels With Bok Choy

Steamed mussels make a great – and quick – treat during a busy week. This recipe also makes an impressive appetizer for six. Serve with steamed rice or crusty bread.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine:September 2012

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4


  • 2 lb 2lbmusselmussels
  • 1 tbsp 1tbspThai red curry paste
  • 1/2 cup 1/2cupcoconut milk
  • 12 oz 12ozbaby bok choy, halved lengthwise
  • 1/4 cup 1/4cupchopped fresh cilantro
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Scrub mussels and remove beards. Discard any that do not close when lightly tapped.

In large saucepan, heat 1 tsp vegetable oil over medium-high heat; cook curry paste, stirring, until fragrant, about 1 minute. Stir in coconut milk.

Add mussels and bok choy; reduce heat, cover and simmer until mussels open, 5 to 8 minutes. Discard any mussels that do not open. Top with cilantro.

Nutritional Information Per serving: about

cal 153 pro 10g total fat 11g sat. fat 6g
carb 6g dietary fibre 1g sugar 1g chol 19mg
sodium 231mg potassium 638mg

% RDI:

calcium 10 iron 34 vit A 43 vit C 48
folate 29
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