Thai Coconut Curry Mussels

Makes 5 servings (2 cups per serving)


  • 3 lbs. mussels
  • 1 Tbsp. canola oil
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • ½ cup tomatoes, chopped
  • 1 cup bell peppers, sliced
  • 1 can (14 oz.) regular fat coconut milk
  • 1 Tbsp. red curry paste
  • 1 lime, juiced
  • 2 Tbsp. cilantro


  1. Wash the mussels in cold water, removing the dead ones. You can tell they are dead if they are open and when lightly tapped, they remain open.
  2. Heat the canola oil on medium heat in a large pot. Add garlic and ginger, sauté for two minutes.
  3. Add peppers and tomatoes, continue cooking until tomatoes have soften, about 4 minutes. Add curry paste and coconut milk, stir until well combined and simmering. Add the mussels and cover with a tight-fitting lid.
  4. Steam the mussels for 4 minutes until all the mussels have opened. If they do not open up after cooking, discard.
  5. Remove from heat and drizzle the lime juice over the mussels. Garnish with cilantro, serve and enjoy.

Nutritional analysis per serving: 255 calories, 17 g fat, 13 g protein, 11 g carbohydrates (10 g available carbohydrate), 1 g fiber, 494 mg sodium

My Viva Servings: 0 grain, 2 protein, 1 vegetable, 0 fruit, 2 fat, 0 dairy