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Steamed Curry Mussels

Steamed Curry Mussels

5 1

Originally developed with Thai Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, coconut milk and ginger for authentic Thai flavor.  Jarred red curry is an easy shortcut to add some ethnic flair to your meals.  The secret to this dish is in cooking the mussels to perfection.  Cook until the shells just until open for the most tender, succulent mussels.  Be sure to scoop up all of the delicious broth or serve with crusty bread to sop up every drop.

serves 2 people

Ingredients

cost per recipe: $5.10

The price is determined by the national average.

  • 2

    tablespoons canola oil

  • 2

    cloves garlic, minced

  • 1

    tablespoon minced peeled ginger root

  • 2

    teaspoons minced jalapeño pepper (including seeds)

  • 2

    teaspoons red curry paste

  • 3/4

    cup unsweetened coconut milk

  • 1 1/2

    cups Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Chicken Broth

  • 2

    pounds mussel

  • 1 1/2

    teaspoons grated lime zest

  • 1

    green onion, sliced (about 2 tablespoons)

  • 3

    tablespoons chopped fresh cilantro leaves

view nutrition info

How to Make It

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the garlic, ginger, jalapeño pepper and curry paste and cook and stir for 1 minute, using a whisk. Stir in the coconut milk and broth.  Cook for 2 minutes, stirring occasionally.
Add the mussels to the saucepot.  Cover and cook for 5 minutes or until the mussels are open.  Discard any mussels that do not open.  Stir in the lime zest.  Serve the mussels with the broth.  Sprinkle with the green onion and cilantro.
Step 1

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the garlic, ginger, jalapeño pepper and curry paste and cook and stir for 1 minute, using a whisk.

Step 2

Stir in the coconut milk and broth.  Cook for 2 minutes, stirring occasionally.

Step 3

Add the mussels to the saucepot.  Cover and cook for 5 minutes or until the mussels are open.  Discard any mussels that do not open.  Stir in the lime zest.  Serve the mussels with the broth.  Sprinkle with the green onion and cilantro.

Recipe Tips

  • Ingredient Note: For an even spicier dish, use an additional 1 to 2 teaspoons red curry paste.
  • Ingredient Note: Select mussels with tightly closed shells or shells that snap shut when lightly tapped.  Avoid mussels with broken shells.
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Made With
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Swanson® Chicken Broth

Swanson® Chicken Broth

Ratings & Reviews

(1)
  • Ann F.

    October 5, 2013

    Ridiculously good!

    The broth was amazing right out of the carton. Make it as shown .. I added lemon grass and it was amazing. I had some left over naan from take out... and it tasted like it was from an upscale restaurant!

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