Thai Curry Mussels Soup
Full of minerals and a surprising amount of vitamin C, mussels are also one of the fastest proteins to cook. Try them in this rich and satisfying soup.
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For their size, mussels provide an abundance of nutrients, notably vitamin B 12, omega-3 fatty acids and selenium, an essential mineral that helps to regulate the enzymes needed to control thyroid hormones, support muscle function and promote fertility in men. They’re also high in protein — one 1-cup serving contains almost 18 grams.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, minced
- 3 tbsp red or green Thai curry paste
- 3 cloves garlic, minced
- 2 lb mussels, debearded and scrubbed (TIP: Before using, tap mussels to check for freshness and discard any that do not close when tapped.)
- 1/2 cup white wine
- 2 cups low-sodium chicken broth
- 1 13.5-oz BPA-free can full-fat coconut milk (TRY: Native Forest Full-Fat Coconut Milk)
- 1 14-oz pkg brown rice vermicelli, cooked per package directions
- 2 tbsp fish sauce, divided, optional
- 2 limes, quartered
- fresh cilantro sprigs, for garnish
Preparation
1. In a large pot on medium-high, heat oil. Add onion and sauté until softened, about 2 minutes. Add curry paste and garlic and cook for 1 more minute, until fragrant.
2. Add mussels, stirring to coat. Add wine, stirring, and cook for 2 minutes, until almost fully reduced.
3. Add broth and coconut milk. Bring to a boil, then reduce to a simmer. Cook, covered, until mussels fully open, about 5 minutes. (NOTE: Discard any mussels that remain closed.)
4. Divide noodles, mussels and soup mixture evenly among bowls. Top each bowl with fish sauce (if using). Serve with lime wedges and cilantro.
Nutrition Information
- Serving Size 1/6 of recipe
- Calories 532
- Carbohydrate Content 66 g
- Cholesterol Content 30 mg
- Fat Content 21.5 g
- Fiber Content 1 g
- Protein Content 20 g
- Saturated Fat Content 14 g
- Sodium Content 677 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 2 g