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Steamed Mussels in a Thai Sauce

17 Reviews
94% would make this recipe again

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

A recipe of my Thai sister-in-law.

Preparation : 10 min Cooking : 15 min
470 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal

Ingredients

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
salt [optional]

Method

  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

per 1 Serving (480g)

Amount

% Daily Value

Calories

470

Fat

16 g

24 %

Saturated 6 g
+ Trans 0.1 g

30 %

Cholesterol

60 mg

Sodium

690 mg

29 %

Carbohydrate

52 g

17 %

Fibre

4 g

14 %

Sugars

4 g

Protein

30 g

Vitamin A

36 %

Vitamin C

82 %

Calcium

8 %

Iron

74 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¼ servings
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 2 ½ servings

Claims

This recipe is :
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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1 ½
Meat and Alternatives 3 ½
Fats 2

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Members' Reviews

17 Reviews (16 with rating only ) 94% would make this recipe again
neets
september 10, 2009 | I would make this recipe again

This recipe is a keeper! I liked it very much, however It tastes more Indian than Thai. I felt that it could use a little kick, so next time I will mix the sweet bell pepper with some mild hot pepper. Also, the cilantro was not necessary, I'd even say better without.

Useful 2

Top Reviews

View All Reviews
neets
september 10, 2009 | I would make this recipe again

This recipe is a keeper! I liked it very much, however It tastes more Indian than Thai. I felt that it could use a little kick, so next time I will mix the sweet bell pepper with some mild hot pepper. Also, the cilantro was not necessary, I'd even say better without.

Useful 2