Gluten-Free Curried Coconut Mussels over Rice Noodles

Gluten-Free Curried Coconut Mussels over Rice Noodles

A delicious, low calorie (under 130 calories!), and gluten-free rice noodle recipe with mussels, onion, garlic, and bok choy in a great curried coconut sauce. Enjoy:

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Gluten-Free Curried Coconut Mussels over Rice Noodles

Prep Time 30 minutes

Servings 6 Servings

Ingredients

• 6 oz. rice noodles
• 1 Tbsp. vegetable oil
• 1 ½ cups/6 oz. sliced onion
• 1 Tbsp./½ oz. grated garlic
• 2 Tbsp./1 oz. grated ginger
• 1 ½ tsp. fish sauce be sure to use a gluten-free version
• 5 Tsp. green curry paste
• 2 Tbsp./1 oz. lime juice
• 1 Tbsp./½ oz. dark brown sugar
• 3 13.5 oz. cans light coconut milk*
• 3 lbs. mussels cleaned and debearded**
• 3 cups/12 oz. chopped bok choy
• 1 cup/1 oz. chopped cilantro

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and turn off heat. Allow noodles to soften, about 8 minutes. Drain and reserve.
2. Place a large soup pot over high heat. Add the vegetable oil and onion and sauté until softened, about 5 minutes. Add garlic and ginger, and sauté until just starting to brown and caramelize, about 1 minute.
3. Add the fish sauce, curry, lime juice, sugar and coconut milk. Stir to combine ingredients. Add the mussels, cover pan and steam until the mussels open, about 5 minutes.
4. Stir in the bok choy, cover and let sit off heat for 2 minutes.
5. Place noodles in a large bowl. Taste sauce and adjust seasoning if needed. Discard any mussels that do not open. Pour mussels and sauce over noodles. Sprinkle with cilantro.

Recipe Notes

*Note: to reduce total fat and saturated fat, replace one can of light coconut milk with one can of water.

**Note: 1 lb of mussels w shell yields about 6 oz mussel meat.

An exclusive SharethePasta.org recipe.