Steamed Mussels in a Thai Sauce

18 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.

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Preparation : 10 min Cooking : 15 min
470 calories/serving

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 35 g
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] 0.2 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.

Nutrition Facts Table

per 1 serving (480 g)

Amount

% Daily Value

Calories

470

Fat

16 g

24 %

Saturated 6 g
+ Trans 0.1 g

30 %

Cholesterol

60 mg

Sodium

680 mg

29 %

Carbohydrate

52 g

17 %

Fibre

4 g

14 %

Sugars

4 g

Net Carbs

48 g

Protein

30 g

Vitamin A

36 %

Vitamin C

82 %

Calcium

8 %

Iron

74 %
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 C, Vitamin E, Zinc
Good source of  :
Copper, Pantothenic Acid, Vitamin B6, Vitamin K
Source of  :
Calcium, Fibre, Omega-3, Vitamin D
Low  :
Calories, Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

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
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

18 Reviews (17 with rating only) 94% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

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Anonyme
october 20, 2021 | 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.

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