If you are following an anti-inflammatory diet and looking for weeknight dinner ideas loaded with omega-3’s, then this Thai Recipe for Mussels with Red Curry is a great one to try. It packs a BIG flavor punch with super easy prep.
And yes, if you saw my Pad Thai recipe from earlier this week then you know I really have a thing for Thai food lately (wink).
When it comes to optimum nutrition and getting the long-chain omega-3 fats EPA and DHA that your body utilizes best, seafood superstars like wild salmon and sardines often steal the spotlight from mussels. But, did you know 6 ounces of mussels (the approximate amount of meat you get from a pound in the shell) deliver a very impressive 1,472 mg of long-chain omega-3 fats?
In addition to supplying omega-3’s, this Thai Recipe for Mussels delivers over 100% of your Daily Value for vitamins B12, manganese and selenium in a single serving.
If you are into Chinese Medicine, it is very interesting to know that mussels are believed to strengthen the liver and kidneys, improving the qi energy and jing essence. Many Chinese medicine practitioners encourage the consumption of mussels to build the blood and they are often recommended for kidney/ jing deficiencies (such as intestinal blockage, abdominal swelling, impotence, etc.)
And, if you happen to have the time or inclination to make the Thai Recipe for Mussels using homemade fish broth (store-bought will also work though) then you are REALLY going to get some serious health benefits from this dish. I know bone broth is all the rage, but it’s fish broth that should really be stealing the limelight! Read more about the amazing benefits of fish broth here.
BIG FLAVOR + LITTLE HASSLE
But really, you don’t need to be after anything other than a super delicious dinner to enjoy this dish! And I can’t think of a more flavorful way to prepare mussels than Thai style with red curry. The red curry broth is just out of this world delicious (if I do say so myself.)
3 tablespoons red curry paste (such as Thai Kitchen brand)
2 teaspoons minced ginger
2 tablespoons organic (unrefined red palm oil)
1 cup finely chopped carrots
1 cup finely chopped red pepper
1 cup finely chopped celery
1 can (15 ounces full-fat coconut milk)
6 cups fish broth (either homemade OR Pacific Natural Foods brand)
1 tablespoon fish sauce
3 tablespoons fresh lime juice
8 ounces 1 cup clam juice
2 pounds mussels in shells (cleaned)
Chopped basil and cilantro (for garnish)
In a mini food processor, add the basil, cilantro, 1/2 of the chopped garlic, 1/2 of the chopped shallots, lime zest, raw honey, red curry paste and minced ginger. Process ingredients until well blended. Set spicy herb mixture aside.
In a large stockpot, heat the oil over medium heat. When the oil is hot, add the remaining chopped garlic and shallots along with the carrots, red pepper, and celery; sauté until vegetables are soft, about 6 minutes. Stir in the spicy herb mixture and cook for another 2 minutes.
Pour in the coconut milk, fish broth, fish sauce, lime juice and clam juice. Bring mixture to a boil and then simmer for 10 to 15 minutes. Add the mussels, cover and cook for about 3 minutes, or until mussels have opened. Discard the mussels that do not open (do NOT try to pry the mussels apart or you could get sick!) Ladle into bowls and garnish with chopped basil and cilantro. Eat at once.
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In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!