	Fresh mussels	5 Pound, scrubbed (debearded)
	Fresh lime juice	1⁄3 Cup (5.33 tbs)
	Canned unsweetened coconut milk	13 1⁄2 Ounce
	Dry white wine	1⁄3 Cup (5.33 tbs)
	Thai red curry paste	1 1⁄2 Tablespoon
	Minced garlic	1 1⁄2 Tablespoon
	Asian fish sauce	1 Tablespoon
	White sugar	1 Tablespoon
	Chopped cilantro	2 Cup (32 tbs) (fresh)

Nutrition Facts

Serving size

Calories 195 Calories from Fat 149

% Daily Value*

Total Fat 17 g25.4%

Saturated Fat 13.7 g68.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 626.6 mg26.1%

Total Carbohydrates 12 g4%

Dietary Fiber 0.66 g2.7%

Sugars 3.7 g

Protein 4 g7.2%

Vitamin A 24.4% Vitamin C 22.9%

Calcium 2.3% Iron 2.4%

*Based on a 2000 Calorie diet

Directions

1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.

2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Thai Steamed Mussels Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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