Thai-Style Mussels with Crusty Bread
4 people
10 minutes
10 minutes
Ingredients
- 100 ml Coconut Milk
- 2 cloves Garlic finely chopped
- 1 - Onion finely chopped
- 1 small Red Chilli deseeded and finely chopped
- 1 - SuperValu Fresh Ginger thumb-sized piece, peeled and finely chopped into matchsticks
- 2 kg SuperValu Mussels cleaned
- 25 ml SuperValu Sunflower Oil
- 2 tbsp Thai Yellow Curry Paste
Method
- Warm the oil in a large heavy-based pan set over a medium heat. Add the onion, ginger, garlic and chilli. Cook for 2 to 3 minutes, then stir in the curry paste. Pour in the coconut milk and simmer for 4 to 5 minutes.
- Add the mussels and cover the pan with a tight-fitting lid. Cook for 2 to 3 minutes, until all the mussels have opened. Discard any that are still closed.
- Place in a large serving bowl in the centre of the table. Serve with crusty bread and garnish with fresh coriander leaves.
