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Thai Style Mussels with Rice Sticks

Name: Thai Style Mussels with Rice Sticks
Prep time: 20

(5 votes, average: 4.20 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

If you like mussels, this Thai style mussels with rice sticks recipe is really quick and tasty! If mussels aren’t your thing, at step 4 you can substitute chicken, shrimp, or firm tofu. Go...

2 pounds fresh mussels rinsed and de-bearded
6 to 8 ounces Thai rice sticks (allow 2oz per person)
2 to 3 tablespoons grape seed oil
1 to 2 teaspoons toasted sesame oil
2 cloves garlic, thinly sliced
1 ½ inch ginger root, thinly sliced
1 green jalapeno, thinly sliced
1 small red cayenne or thai chili, thinly sliced (optional)
1 stalk of lemon grass, outer leaves removed and minced
1 small onion, thinly sliced
1 medium carrot, thinly sliced
2 to 3 tablespoons fresh cilantro, chopped
¼ to ½ cup water
Juice of 1 lime
Salt and black pepper

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Nutrition Facts

Calories

499 cals

Fat

16 g

Saturated Fat

2 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

3 g

Carbohydrates

57 g

Sugar

2 g

Fiber

3 g

Protein

31 g

Sodium

873 mg

Directions

Prepare mussels as described in Ann’s Tips.
Put the rice sticks into a large bowl. Bring enough water to cover them to a rolling boil (I use an electric kettle) and pour over the noodles to soften them. When they are al dente, about 5 minutes, drain and rinse with more hot water. Divide between 3-4 individual soup bowls.
Over a medium high flame, heat the oils in a wok or large sauté pan. When the oil starts to ripple, add the garlic, ginger, chili/jalapeno peppers, and lemongrass. Stir and fry until the garlic starts to color, do not let it burn.
Add the carrot and onion and stir-fry until the onion starts to soften and turn golden, about 8 minutes. Add salt and freshly ground black pepper to taste.
Drain the mussels and add them to the pan, stirring to coat them with the aromatics. Cover the pan and cook while shaking the pan back and forth until the mussels have opened. Add the coconut milk and water as needed and bring to a boil. Add the cilantro, cook 1-2 minutes then add the lime juice.
Divide mussels and sauce over the noodles in the soup bowls. Serve immediately.

Chef Tips

Mussels are living things, or should be. Eating a bad one can cause great misery. Here’s how to avoid this happening to you:

When you get the mussels home from the market, put them straight into a bowl of cold salted water and let them sit in the fridge for an hour or so to clean out any grit and sand

When you are ready, drain and then de-beard the mussels with a sharp knife. Put the cleaned mussels into fresh bowl of salted water discarding any that are broken

Tap any open mussels sharply with your knife. This should make them close. If they stay open discard them too (tapping makes them think you’re a gull!)

Do not pry open and eat any mussels that have stayed closed during cooking!!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.