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Coconut Milk Mussels
Linda Nortje
An easy Coconut Milk Mussel recipe for all Thai, curry lovers ! Because of the delicate curry coconut milk sauce, persons of all ages love this recipe
4.96
from
21
votes
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Course
Dinner
Cuisine
Thai
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
4
Servings
Calories
149
kcal
Ingredients
1x
2x
3x
3
tablespoons
Thai Red Curry Paste
1
tablespoon
Garlic and Ginger Paste
1
can
400 ml Coconut Milk, ( 13.5 fluid ounce )
2
cups
Vegetable Stock
2
tablespoons
Fish Sauce
800
grams
Frozen Half Shell Mussels
defrosted ( 2 pounds are good to use)
TO SERVE:
4
Spring Onions
chopped ( Green Onions )
2
Red Chilies
chopped (seeded or not) more or less can be used
Handful Cilantro
chopped
Lemon wedges
optional
Instructions
Combine the Curry Paste, Garlic and Ginger Paste, Coconut Milk, Vegetable Stock and Fish Sauce in a large saucepan - bring to a boil
Add the defrosted Mussels, cover and simmer for about 8 minutes or until the Mussel flesh is orange and firm
Serve immediately, scattered with the Spring Onions, Chilies and Cilantro - add a Lemon wedge on the side if you prefer
Notes
Equally delicious served over noodles or rice
Nutrition Facts
Coconut Milk Mussels
Serving Size
1 Servings
Amount per Serving
Calories
149
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Cholesterol
17
mg
6
%
Sodium
1486
mg
65
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.