4.6 from 15 votes
Coconut Curry Mussels with Zucchini Noodles
Coconut curry mussels are steamed in a red curry broth and served with zucchini noodles for a healthy, yet rich and satisfying appetizer or light meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
279 kcal
Course:
Appetizer
Ingredients
- 2 pounds PEI mussels
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 14 oz coconut milk can
- 2 teaspoons red curry paste
- 1 teaspoon fish sauce
- 1 1/2 cups chicken broth
- lime juice from one
- 1 teaspoon salt sea salt
- cilantro optional
- 2 zucchini spiralized, medium
Instructions
- Scrub and clean mussels. Toss and mussels with cracked shells and tap any mussels with open shells. If the shell doesn’t respond by closing tightly, toss it (this means the mussel is dead).
- In a wide bottomed stockpot* over medium heat, add 1 teaspoon olive oil and garlic. Cook garlic until fragrant, about 3 minutes and then add coconut milk, curry paste, fish sauce, broth, lime juice and salt. Simmer broth for about 5 minutes.
- Add mussels to the stockpot and give them a big stir to coat. Increase heat, cover and boil broth until the mussels open, about 6 minutes. Grab bowls, add zucchini noodles to each and use tongs to transfer mussels to each bowl. Discard any mussels that do not open. Spoon some broth into each bowl, sprinkle with cilantro and serve.
Cup of Yum
Notes
- *Using a wide bottomed stockpot with ensure the liquid remains shallow enough to allow the mussels to steam rather than boil in the broth.
Nutrition Information
Serving
1/4 of recipe
Calories
279kcal
(14%)
Carbohydrates
9g
(3%)
Protein
11g
(22%)
Fat
20g
(31%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 279
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 279kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.