• 4servings
  • 40minutes
  • 273calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) peanut oil or canola oil

  2. 2 clove(s) garlic

  3. 2 scallions , whites only, sliced thinly

  4. Zest and juice of 1 lime

  5. 1 1/2 teaspoon(s) Thai red curry paste

  6. 1 cup(s) lite coconut milk

  7. 1 tablespoon(s) brown sugar

  8. 2 teaspoon(s) fish sauce

  9. 4 pound(s) mussels

  10. 6 cup(s) trimmed watercress

  11. 2 tablespoon(s) thinly sliced fresh basil

Instructions Jump to Ingredients ↑

  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.


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