Clams and Mussels in Thai Curry Sauce
35 mins (prep 15, cooking 20)
15 ingredients
4 servings
From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.

Categories:  <-60-mins , clams , weeknight , main-dish , seafood , shellfish , mussels , thai , appetizer , time-to-make , asian ,
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Serving Size (416.15 g)
Servings 4
Amount per Serving
Calories 382.86 Calories from Fat 127.17
% Daily Value *
Total Fat 14.13g 86.96%
Saturated Fat 1.57g 31.48%
Trans Fat 0.19g %
Cholesterol 63.5mg 84.67%
Sodium 984.03mg 164.0%
Total Carbohydrate 32.32g 43.09%
Dietary Fiber 3.64 g 58.2%
Sugars 8.66 g %
Protein 34.78g 278.21%
Vitamin A 3804.82IU% Vitamin C 192.28mg%
Calcium 487.21mg% Iron 22.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
thai red curry paste, littleneck clams, lime wedge, french bread