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.


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring often, until just starting to brown, about 1 minute.

  • 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.


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.

Nutrition Facts

238 calories; protein 17.3g; carbohydrates 12.4g; dietary fiber 0.1g; sugars 2.7g; fat 12.9g; saturated fat 5.8g; cholesterol 35.3mg; vitamin a iu 195.7IU; vitamin c 11.3mg; folate 48.8mcg; calcium 26.5mg; iron 4.3mg; magnesium 24.5mg; potassium 186.9mg; sodium 601.1mg; thiamin 0.2mg; added sugar 1g.

1/2 other carbohydrate, 2 lean meat, 2 fat