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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.

Source: EatingWell Magazine, January/February 2007


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

273 calories; protein 23.7g; carbohydrates 15.8g; dietary fiber 0.6g; sugars 3.7g; fat 12.8g; saturated fat 6.1g; cholesterol 47.6mg; vitamin a iu 2036.4IU; vitamin c 39.3mg; folate 76.1mcg; calcium 100.6mg; iron 6mg; magnesium 45.7mg; potassium 437.5mg; sodium 588.7mg; thiamin 0.3mg; added sugar 3g.

1 other carbohydrate, 3 lean meat, 2 fat