Thai Coconut Curry Mussels

Makes 5 servings (2 cups per serving)


  • 3 lb. mussels
  • 1 tbsp canola oil
  • 2 cloves minced garlic
  • 1 tbsp minced fresh ginger
  • 1 cup sliced bell peppers
  • ½ cup chopped tomatoes
  • 1 tbsp red curry paste
  • 1 can (400 mL) full fat coconut milk
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh chopped cilantro


  1. Wash and scrub mussels. Remove any dead mussels (ones that are open and will not close when shells are lightly tapped).
  2. Heat oil in a large pot over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 – 2 minutes.
  3. Add peppers and tomatoes and cook, stirring occasionally, until softened, about 4 minutes.
  4. Stir in curry paste and coconut milk. Bring to a boil, then reduce heat to medium-low. Add mussels and cover with a tight-fitting lid.
  5. Cook until all mussels have opened. Discard any mussels that have not opened.
  6. Remove from heat and add lime juice and cilantro.
  7. 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, 494mg sodium

My Viva Servings: 2 proteins, 1 vegetable, 2 fats