Thai-Style Mussels

fresh thai-style mussels in bowl

Photo by Christopher Testani

Makes 6
Prep 15 m
Cook 25 m



  1. 1 of 4 In a large, lidded nonstick skillet, heat oil over medium. Add onion, chile, garlic and 1/8 tsp salt. Cook 5 minutes, until softened. Add potatoes and 1/8 tsp salt; cook 2 minutes.
  2. 2 of 4 Add 1 tbsp lime juice, scraping up brown bits from bottom of pan. Add coconut milk, curry paste and 6 basil leaves. Increase heat to medium-high and bring to a boil. Reduce heat and simmer 10 minutes.
  3. 3 of 4 Stir in green beans, 1/4 tsp salt and mussels. Cover and cook 8 minutes, until all mussels open. (Discard any that don't.) Stir in 1 tbsp lime juice and 1/8 tsp salt.
  4. 4 of 4 Tear remaining basil and sprinkle on top. Serve over rice. Tip: To clean mussels, rinse in cold water and use a paring knife to carefully remove any strings, called a beard. Discard those that won't close when tapped. Store in the fridge until cooking.
Nutrition Information for Thai-Style Mussels
Servings Per Recipe: 6
Per Serving: 25 g pro., 1076 mg sodium, 4 g fiber, 4 g sugar, 46 g carb., 36 g Fat, total, 28 g sat. fat, 584 kcal cal.