Thai Green Curry Mussels

Name: Thai Green Curry Mussels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 227 grams clam juice; 1 teaspoon fish sauce; 79 milliliters chopped fresh cilantro; 2 teaspoons green curry paste; 383 grams light coconut milk; 2 Tbsps fresh lime juice; 1 teaspoon grated lime rind; 907 grams 80 mussels (about , scrubbed and debearded; 99 grams boil-in-bag long-grain white rice; 1 teaspoon sugar; 237 milliliters water

Thai Green Curry Mussels is a gluten free, dairy free, fodmap friendly, and pescatarian recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 306 calories, 16g of protein, and 9g of fat per serving. If you have curry paste, boil-in-bag rice, lime rind, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook rice according to the package directions, omitting salt and fat.

Ingredients you will need

Rice

Salt

Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat.

Ingredients you will need

Clam Juice

Water

Equipment you will use

Dutch Oven

Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro.

Ingredients you will need

Cilantro

Mussels

Pasta Shells

Equipment you will use

Frying Pan

Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice.

Ingredients you will need

Coconut

Mussels

Rice

Equipment you will use

Bowl

Ladle

Garnish with lime wedges, if desired.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

227grams

clam juice 1teaspoon

fish sauce 79milliliters

chopped fresh cilantro 2teaspoons

green curry paste 383grams

light coconut milk 2Tbsps

fresh lime juice 1teaspoon

grated lime rind 907grams

80 mussels (about , scrubbed and debearded 99grams

boil-in-bag long-grain white rice 1teaspoon

sugar 237milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.