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    You are in: Home / Recipes / Thai-Style Mussels With Pickled Ginger Recipe
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    Thai-Style Mussels With Pickled Ginger

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    Tweeky's Note:

    Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for an entree. In our local paper, compliments of Cooking Light.

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    Units: US | Metric


    1. 1
      Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
    2. 2
      Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
    3. 3
      As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
    4. 4
      Note: Use already cleaned mussels to cut down on preparation time.

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    Nutritional Facts for Thai-Style Mussels With Pickled Ginger

    Serving Size: 1 (135 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 118.0
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.6 g
    Cholesterol 31.8 mg
    Sodium 327.6 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 0.1 g
    Sugars 0.1 g
    Protein 13.8 g

    The following items or measurements are not included:

    chili paste with garlic

    light coconut milk

    pickled ginger

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