Steamed Mussels in a Thai Sauce

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

A recipe of my Thai sister-in-law.

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Preparation : 10 min Cooking : 15 min
570 calories/serving
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Ingredients

900 g mussels 60 units
2 onions, finely chopped 400 g
2 cloves garlic, finely chopped
2 green peppers, finely chopped 300 g
2 tbsp tomato paste 35 g
2 tsp curry powder 6 g
1/2 tbsp gingerroot, grated 7 g
1/2 cup unsweetened coconut milk 125 mL
200 g rice sticks (noodles)
2 1/2 tbsp canola oil 38 mL
1 tbsp fresh cilantro, chopped 2 g
1 pinch salt [optional] 0.2 g

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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (600 g)

Amount

% Daily Value

Calories

570

Fat

20 g

31 %

Saturated 8.3 g
+ Trans 0.1 g

42 %

Cholesterol

60 mg

Sodium

690 mg

29 %

Carbohydrate

67 g

22 %

Fibre

5 g

20 %

Sugars

7 g

Net Carbs

62 g

Protein

31 g

Vitamin A

38 %

Vitamin C

128 %

Calcium

10 %

Iron

77 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 2 ½
Meat and Alternatives 3 ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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