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Thai red curry mussels

Recipe Information

Servings4
Preparation Time30 Minutes
Cook Time10 Minutes
Total Time40 Minutes
DifficultyEasy
Main IngredientMussels
CategorySeafood
MealLunch; Dinner
TypeSide Dish
CuisineAsian; Thai
DietLow Calorie; Low Carb; Low Cholesterol; Heart Healthy; High Protein

Ingredients

  • 2 teaspoons 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

  • 1 14-ounce can lite coconut milk

  • 1 tablespoon brown sugar

  • 2 teaspoons fish sauce

  • 4 pounds mussels, scrubbed and debearded

  • 6 cups (1-2 bunches) trimmed watercress

  • 2 tablespoons fresh basil, thinly sliced, for garnish

Directions

  • In a Dutch oven, heat the oil over medium-high heat. Add the garlic, scallion whites, lime zest, and curry paste. Saut� these ingredients fir 1-3 minutes or until fragrant and the paste is sizzling. Add the lime juice, coconut milk, brown sugar, and fish sauce. Bring the mixture to a boil, and allow the sauce to cook for 2 minutes.

  • Add the mussels, and reduce the heat. Cover the Dutch oven, and allow the mixture to simmer for 6 minutes. Top the mussels with the watercress, cover, and cook for 4 minutes or until the watercress becomes slightly wilted. Stir the mixture, garnish with scallion greens and basil, and serve immediately.

Nutrition (per serving)

  • Calories: 273 cal

  • Total fat: 13g

  • Saturated fat: 6g

  • Monounsaturated fat: 2g

  • Cholesterol: 48mg

  • Sodium: 582mg

  • Potassium: 438g

  • Carbohydrate: 16g

  • Fiber: 1g

  • Protein: 24g