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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 Can coconut milk
  • 2 teaspoons red curry paste
  • 1 teaspoon fish sauce
  • 1 1/2 cups chicken broth
  • Juice from one lime
  • 1 teaspoon sea salt
  • cilantro optional
  • 2 medium zucchini spiralized

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.

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: 4Serving

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.