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Red Curry Steamed Mussels
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine Type: Thai
Ingredients:
  • 1/2 cup coconut milk
  • 1 tbsp ginger, fresh, peeled, grated
  • 1 tsp curry paste, Thai red
  • 1/4 cup thai basil, fresh, chopped1
  • 1 lemongrass, outer leaves and top discarded, finely chopped (~1 1/4 tbsp)
  • 2 tbsp lime juice
  • 1 1/2 tsp fish sauce
  • 2 lb mussels, scrubbed, debearded (~56 2/3)
  • 1 tomatoes, plum, seeded, diced
  • 1/4 cup cilantro, fresh, chopped
  1. Alternatives would be: basil, fresh
Instructions:
  1. Cooking
    1. Bring coconut milk to boil in a pot.
    2. Reduce heat to medium; add ginger and curry paste; whisk until dissolved.
    3. Add basil, lemongrass, lime juice and fish sauce.
    4. Simmer uncovered 5 minutes.
    5. Strain into bowl.
    6. Heat a wok over medium heat.
    7. Add mussels. Saute 2 minutes.
    8. Add strained curry sauce.
    9. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open).
    10. Transfer to large serving bowl.
    11. Sprinkle with tomatoes and cilantro and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26013%
Total Fat 11g17%
    Saturated Fat 6g32%
    Trans Fat 0g--
Cholesterol 64mg21%
Sodium 834mg35%
Total Carbohydrate 11g4%
    Dietary Fiber 0g2%
    Sugars 1g--
Protein 28g56%
Vitamin A 704iu14%
Vitamin C 24mg39%
Calcium 74mg7%
Iron 10mg57%