Green Curry Mussels

Mussels aren’t usually cooked with strong flavors so their own taste can shine through, but here the heat and spice of curry paste, moderated by creamy coconut milk, elevate the shellfish. Adjust the spice to your own taste by using more or less of the paste, or try a different variety: red curry paste is somewhat less spicy than green, and yellow curry paste is quite mild, with lots of ginger.


1 tablespoon vegetable oil

1/4 cup sliced green onions

2 tablespoons Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste

2 teaspoons minced garlic

1 can (13.66 ounces) Thai Kitchen® Coconut Milk

2 tablespoons fresh lime juice

2 pounds mussels, scrubbed and beards removed

2 tablespoons chopped fresh Thai basil

HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.

Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Nutrition Information Per Serving: 333 Calories, Fat 25g, Protein 16g, Carbohydrates 11g, Cholesterol 35mg, Sodium 514mg, Fiber 1g

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