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Thai Red Curry Mussels

January/February 2007

Your rating: None Average: 4.3 (10 votes)

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.



READER'S COMMENT:
"Family loves this recipe! Curry broth will be thinner than traditional curry due to the lite coconut milk but the flavor is still great. "
Thai Red Curry Mussels Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  1. 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.
  2. 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.

Tips & Notes

  • 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).

Nutrition

Per serving: 273 calories; 13 g fat (6 g sat, 2 g mono); 48 mg cholesterol; 16 g carbohydrates; 24 g protein; 1 g fiber; 582 mg sodium; 438 mg potassium.

Nutrition Bonus: Selenium (108% daily value), Vitamin A & Vitamin C (60% dv), Iron (35% dv), Folate (19% dv), Good source of omega-3s

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 3 very lean meat, 2 fat


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Recipe Categories

Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Holiday
New Year's Eve
Style/Theme
Entertaining, formal
Ethnic/Regional
Asian
Thai
Ease of Preparation
Moderate
Total Time
45 minutes or less
Publication
January/February 2007
20 minute dinner recipes
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