Thai mussels


  • Total Time26 mins
  • Makes2 servings
*PLUS Preparation time: 10 minutes
Thai mussels

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Mussels are a fast, easy and light-tasting dinner, making them the ultimate comfort meal for a winter night. Don't forget the crusty bread to soak up all that rich fragrant sauce.


  • 4 garlic cloves

  • 4 stalks celery

  • 796-mL can diced tomatoes

  • 1 tsp green curry paste

  • 1/2 tsp granulated sugar

  • 1 kg fresh mussels

  • 1/2 lime

  • 1/4 cup finely chopped cilantro


  • Mince garlic. Thinly slice celery. Pour tomatoes into a large wide saucepan over medium-high heat. Stir in garlic, celery, curry paste and sugar. Bring to a boil. Cook, stirring often, until mixture thickens, about 10 minutes. Then reduce heat to medium-low.

  • Meanwhile, scrub mussels and remove beards. Discard any that are open. Add mussels to thickened tomato mixture and stir. Cover and cook until mussels open, about 6 minutes. Stir halfway through cooking. Discard any mussels that don't open. Cut lime into wedges. Serve mussels in wide soup bowls and sprinkle with coriander. Serve with lime wedges and hunks of whole grain baguette for dipping.

Nutrition (per serving)

Calories 228, Protein 20.5g, Carbohydrates 28.8g, Fat 4.8g, Fibre 4.4g, Sodium 1039mg.

Low-cal mussels

Mussels are high in protein and have little fat. A 3-oz (90-g) serving, about 1 lb (500 g) when still in their shells, has only 146 calories. Mussels are also rich in vitamin B12 and iron.