Mussels with Thai Seasonings

The Simple Art of EatingWell

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Thai curry pastes are a busy cook’s best friend—they provide loads of flavor in a single ingredient. Here the spicy green version is used to flavor steamed mussels. Serve over rice noodles.

Mussels with Thai Seasonings

Makes: 4 servings

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Total Time:


  • 1 tablespoon canola oil or extra-virgin olive oil
  • 2 garlic cloves, minced
  • 14-ounce can “lite” coconut milk
  • 2 tablespoons lime juice
  • 2 teaspoons Thai green curry paste, or to taste
  • 1 tablespoon brown sugar
  • 1 tablespoon Thai fish sauce or 1/4 teaspoon salt
  • 4 pounds mussels, cleaned (see Tip)
  • 1/2 cup chopped fresh basil and/or cilantro for garnish


  1. Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring often, until just starting to brown, about 1 minute.
  2. Add coconut milk, lime juice, curry paste, brown sugar and fish sauce (or salt); bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from the heat (discard any unopened mussels). Stir in basil (and/or cilantro), if using. Serve with the sauce from the pan.

Tips & Notes

  • Tip: When shopping for mussels, look for ones that are closed—or those open only a fraction of an inch. When you get them home, store them in a large bowl with a few damp paper towels on top for up to 1 day. To clean them, discard mussels with broken shells or whose shell remains open after you tap it. Hold mussels under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards”. (Some mussels may not have a beard.) Mussels should be “debearded” no more than 30 minutes before cooking.


Per serving: 238 calories; 13 g fat (6 g sat, 3 g mono); 35 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 17 g protein; 0 g fiber; 601 mg sodium; 187 mg potassium.

Nutrition Bonus: Iron (24% daily value), Vitamin C (18% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 carbohydrate (other), 2 lean meat, 2 fat

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45 minutes or less
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