Mussels with coconut and Thai basil

Mussels with coconut and Thai basil

By
From
OMG! I Can Eat That?
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1 garlic clove, chopped
1 small red chilli, finely chopped
1 tablespoon thai green curry paste
3 tablespoons light coconut milk
300ml salt-reduced chicken stock
squeeze lime juice
1 teaspoon fish sauce
1 teaspoon brown sugar
24 mussels, washed and debearded
2 tablespoons thai basil, chopped, to garnish

Method

  1. Heat the sunflower oil in a heavy-based saucepan over medium heat. Add the garlic and chilli and stir for about 30 seconds, taking care not to burn. Add the curry paste, stirring constantly (careful, it’ll spit!).
  2. Add the coconut milk, then the stock and stir well. Add the lime juice, fish sauce and sugar. Stir well, then add the mussels.
  3. Cover with a lid and cook for about 5 minutes, or until the shells open. Discard any unopened shells.
  4. Remove the mussels with a slotted spoon and divide between two big warmed bowls. Spoon a ladleful of the coconut Thai broth over each bowl and sprinkle with the fresh Thai basil. Serve immediately.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again