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Thai Red Curry Mussels
Thai Red Curry Mussels
3 Reviews
From: EatingWell Magazine, January/February 2007
Watercress is prized in Asian cuisine for its peppery flavor and in this dish stands up to the sweet spiciness of the mussels in a coconut-laced red curry sauce. If you can find it in your market, use Thai basil for the garnish—it adds a unique sweet anise flavor that will make the dish taste all the more authentic.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 teaspoons peanut oil, or canola oil
- 2 medium cloves garlic, minced
- 2 scallions, thinly sliced, whites and greens separated
- Zest and juice of 1 lime
- 1-2 teaspoons Thai red curry paste, (see Note)
- 1 14-ounce can “lite” coconut milk
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce, (see Note)
- 4 pounds mussels, scrubbed and debearded (see Tip)
- 6 cups trimmed watercress, (1-2 bunches) or trimmed spinach
- 2 tablespoons thinly sliced fresh basil, for garnish
Preparation
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Active
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- Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.
- Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.
- Note: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets.
- Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).
- Per serving: 273 calories; 13 g fat(6 g sat); 1 g fiber; 16 g carbohydrates; 24 g protein; 76 mcg folate; 48 mg cholesterol; 4 g sugars; 3 g added sugars; 2,036 IU vitamin A; 39 mg vitamin C; 101 mg calcium; 6 mg iron; 589 mg sodium; 438 mg potassium
- Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (41% dv), Iron (33% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate, 3 lean meat, 2 fat
Reviews 3
February 27, 2012
By: EatingWell User
Great Recipe
We were looking for a good, easy recipe using some of what we had around in our cupboards and fridge. This recipe is very well-balanced, and leaves a delicious broth. Nothing to change at all.
Pros: Tasty, Easy to prepare, No wine needed
Cons: None
October 29, 2010
By: EatingWell User
Family loves this recipe! Curry broth will be thinner than traditional curry due to the lite coconut milk but the flavor is still great.
April 09, 2010
By: EatingWell User
wonderful recipe..just delicious
westcoast lady
