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Nutrition Facts
Serving Size 1 (483g) Recipe makes 6 servings The following items or measurements are not included below: Thai red curry paste
Calories 483
Calories from Fat 203		(42%)
Amount Per Serving		%DV
	Total Fat 22.6g	34%
	Saturated Fat 14.1g	70%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 1325mg		55%
Potassium 1425mg		40%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 0.3g	1%
	Sugars 2.6g
Protein 46.8g		93%
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Thai BBQ

~Rita~

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Thai Steamed Mussels

Recipe #173786 | 30 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: JanetC-KY
Jun 19, 2006

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think.

SERVES 6 (change servings and units)

Ingredients

5 lbs fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13 1/2 ounce) can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Directions

1
In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
2
Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
3
Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.

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Featured Reviews for This Recipe

From: kerrbear

On Aug 22, 2009

I am so glad my Superstore didn't have any PC Thai Green Curry Cooking sauce in a can an I had to use your recipe. I did 1/2 the whole thing and use bottled lime juice but it was still really good. I have saved the rest of the sauce to add to a curry later this week!

0 people found this review helpful

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From: Cremon

On Oct 4, 2007

As a person that grew up in Thailand and who has cooked Thai dishes for years, this one attracted my attention. Normally I use a green curry for seafoods, but this does seem to go well with the red. I'd definitely serve this with rice and maybe some finely sliced Thai chili peppers.

1 person found this review helpful

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From: bemocked

On Sep 26, 2006

I have made this recipe (with my variations) 3 or 4 times, and it always impresses. I am not a big "measurer" but I tend to add a few extra splashes of white wine and lime juice than is called for, I use "lite" coconut milk, I add at least a tablespoon-full of minced/fresh ginger, I usually use green curry paste instead of red (personal preference), and I add a generous splash of a fine white wine vinegar, and a spoonfull of minced (fresh) hot chillies (I like a serious "kick" in my curry). This is the perfect foundation receipe for thai-curry mussels!

2 people found this review helpful

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From: CC & G

On Mar 16, 2009

I got this recipe from Epicurious and tried it on Saturday. I had yellow curry paste which was fine. The flavors of this are excellent, you must have a lot of bread for the sauce. I will make this one over and over again.

1 person found this review helpful

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