Steamed Mussels in Spicy Coconut Broth

 
Posted3/14/2018 6:00 AM
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  • Steamed mussels with Thai flavoring, here, are all dressed in green for St. Patrick's Day.

    Steamed mussels with Thai flavoring, here, are all dressed in green for St. Patrick's Day. Sara Moulton for Associated Press

¼ cup Thai green curry paste

One 13.5-ounce can light coconut milk

3 pounds farmed mussels, scrubbed

1 to 2 tablespoons fresh lime juice or to taste

1/3 cup thinly sliced scallions

1/3 cup chopped fresh cilantro

In a large saucepan or stockpot whisk together the curry paste and coconut milk. Add the mussels, cover tightly and bring the liquid to a boil over high heat. Stir often. After a few minutes, the mussels should start to open. Remove them as they open and transfer them to a large bowl. If any mussels do not open, discard them. Add the lime juice to the saucepan and return all of the opened mussels to the saucepan and cook for a minute or two, stirring, to reheat them.

To serve, transfer the mussels to each of four soup plates. Pour one-fourth of the cooking liquid over each portion and sprinkle one-fourth of the scallions and cilantro over each one.

Serves 4

Nutritional information per serving: 355 calories; 102 calories from fat; 11 g fat (4 g saturated; 0 g trans fats); 95 mg cholesterol; 1,607 mg sodium; 20 g carbohydrates; 3 g fiber; 2 g sugar; 41 g protein.

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