What's This?
Serving size 4
Total Time


2 tsp peanut oil or canola oil2 medium cloves garlic minced2 scallions thinly sliced, whites and greens separated1 zest and juice of 1 lime2 tsp Thai red curry paste (see shopping tip)1 can 14-ounce lite coconut milk1 Tbsp brown sugar2 tsp fish sauce4 lb mussels scrubbed and debearded (see tip)6 cup trimmed watercress (1-2 bunch) or trimmed spinach2 Tbsp thinly sliced fresh basil for garnish


1. Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.

2. Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.

Shopping Tip: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets.


Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy beard from each one (some mussels may not have a beard).

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 273
  • Calories from fat 117
  • Total Fat 13gm 20%
  • Saturated Fat 6gm 30%
  • Monounsaturated Fat 2gm
  • Sodium 499mg 21%
  • Total Carbohydrates 16gm 5%
  • Fiber 1gm 1%
  • Protein 24gm
  • Cholesterol 48mg 16%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Low Carb, Shellfish, Asian, Thai, Fall, Spring

Terms of Service | Privacy Policy Corporate Site | Advertise With Us