Photo: Swathi Handique
Steamed Mussels in Lemongrass Coconut Curry
9 ingredients
5 min + 10 min
4 as part of multicourse meal
openrecipes
15 minute dish and $10 in ingredients! Simple recipe for Thai Curry with Mussels from cookbook author Jaden Hair.
Estimated Nutrition (whole recipe, rough)
682
Calories
55g
Protein
30g
Fat
46g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Clam | 100g cooked | 148 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mung Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
- 1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
- 2 bottles of clam juice (or substitute with vegetable broth + wine)
- 1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
- 1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)
- 1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)
- 1 teaspoon sugar
- 3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
- chopped scallions & chili for topping
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes