View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

Thai Red Curry Mussels

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
We love how a few simple ingredients like coconut milk and curry paste can turn an at-home dish into a Thai delight. Any basil will taste delicious in this recipe, but use Thai basil if you can find it. Make it a meal: Spoon over soba noodles or rice noodles.
RECIPE 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 Shopping Tip)
1 14-ounce can  lite coconut milk
1 tablespoon  brown sugar
2 teaspoons  fish sauce (see Tip)
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

Tip: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets.

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).
Thai Red Curry Mussels Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Summer Seafood, Asian Style
Nutrition Facts per Serving
Yield:   4 servings
Calories: 273
Fat. Total: 13g
Protein: 24g
Carbohydrates, Total: 16g
Fat, Saturated: 6g
Fiber: 1g
Cholesterol: 48mg
Sodium: 499mg
% Cal. from Fat: 43%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Joanne, NY Reviewed: 04/06/2013
Similar to my recipe
I have made this recipe (of the same title) from Bobby Flay of Foodnetwork. It's great, so I presume this one is too. Thai red curry is a secret of the universe. I use it to spice up other things too, mac n cheese, rice, etc...
3 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.