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rate

Prep 5 minutes

Total 25 minutes

Serves

US | Metric

Ingredients

Thai Green Curry Mussels

In a large pan/pot over a low to medium heat add a splash oil then add the shallots and ginger garlic and fry till soft but without colouring. Should take around 4-6 minutes.
Next, add the curry paste and cookout for a couple of minutes. Followed by the lemongrass, the mussels and give it a good mix.
Now add the tin of coconut milk, the sugar and the soy sauce, give it a good mix and turn up the heat. Cover with a lid and allow the mussels to open.
Once the mussels are open (discard any that haven’t) you are ready to eat. Sprinkle with the coriander, a squeeze of lime and if you like it hot a few sliced chillies. If you can get hold of some you can also add some freshly grated coconut.

favorite

rate

Prep 5 minutes

Total 25 minutes

Serves

US | Metric

Ingredients

In a large pan/pot over a low to medium heat add a splash oil then add the shallots and ginger garlic and fry till soft but without colouring. Should take around 4-6 minutes.
Next, add the curry paste and cookout for a couple of minutes. Followed by the lemongrass, the mussels and give it a good mix.
Now add the tin of coconut milk, the sugar and the soy sauce, give it a good mix and turn up the heat. Cover with a lid and allow the mussels to open.
Once the mussels are open (discard any that haven’t) you are ready to eat. Sprinkle with the coriander, a squeeze of lime and if you like it hot a few sliced chillies. If you can get hold of some you can also add some freshly grated coconut.