Steamed Mussels in a Thai Sauce

Steamed Mussels in a Thai Sauce

Spicy mussels cooked in coconut milk and served on a bed of rice sticks.

A recipe of my Thai sister-in-law.

4 servings
Preparation 10 min
Cooking 15 min

470 calories per serving 


900 g mussels   60 units
1 onions, finely chopped   200 g
2 cloves garlic, finely chopped    
1 green peppers, finely chopped   150 g
2 tbsp tomato paste   30 mL
2 tsp curry powder   6 g
1/2 tbsp gingerroot, grated   7 g
1/3 cup unsweetened coconut milk   85 mL
160 g rice sticks (noodles)    
2 tbsp canola oil   30 mL
1 tbsp fresh cilantro, chopped   2 g
1 pinch salt [optional]   0.1 g


  1. Cook the rice sticks. Set them aside and keep warm.
  2. Carefully rinse and brush the mussels to remove any sand. Drain. Discard any of the mussels that stay open even after being tapped, because they are not edible. Set aside.
  3. Prepare the vegetables. Finely chop the garlic, onion, and pepper.
  4. Heat the canola oil in a pot over medium heat. Cook the garlic and onion 3 min until translucent. Add the pepper, tomato paste, curry, and grated ginger. Mix well, then cook 3-4 min. Pour in the coconut milk then bring to a boil. Add the mussels, cover, and cook about 7 min. All the mussels should be open; discard any that are still closed.
  5. Take the mussels out of the pot and place them on a serving plate over the rice sticks. Garnish with fresh, chopped cilantro. Serve with the cooking liquids on the side and with a bowl to collect the empty shells.

Nutrition Facts Table

Nutrition Facts

per 1 serving (480g)


% DV*

* DV = Daily Value




16 g

24 %

Saturated 6 g
+ Trans 0.1 g

30 %


65 mg


690 mg

29 %


52 g

17 %


4 g

14 %


4 g


30 g

Vitamin A

35 %

Vitamin C

80 %


8 %


70 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: servings

More info


Free :
Added Sugar, Trans Fat
Low :
Calories, Cholesterol, Saturated Fat
Source of :
Calcium, Fibre, Omega-3, Vitamin D
Good source of :
Copper, Pantothenic Acid, Vitamin B6, Vitamin K
Excellent source of :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc

More info

This recipe is in the following categories: Shellfish | Main courses/Entrées | Halal | High Iron | Low Calorie | Low Cholesterol | Low Saturated Fat | Source of Omega-3 | Thaï

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