The secret to good mussels? Make sure they’re fresh and don’t overcook them. This seafood curry feast is ready in 30 minutes – and be sure to have slices of thick toasted bread to soak up the luscious sauce.
1 x Marion’s Kitchen Thai Green Curry , which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2kg (about 4 lb) mussels, scrubbed and debearded
1 cup Thai basil leaves (use Italian basil as an alternative)
thick slices of toasted bread, to serve
- Heat oil in a large pot over low heat. Add my THAI GREEN CURRY PASTE and cook, stirring until it’s sizzling and smelling yum. Add COCONUT MILK and DRIED HERBS & CHILLI. Turn up the heat and wait for the curry sauce to start simmering again.
- Drain and discard the liquid from the BAMBOO SHOOTS and add the shoots to the curry. Now throw in the mussels and stir to combine. Cover with a lid and cook for 5 minutes or until mussels open up. Remove from heat and stir through basil.
- Ladle mussels and sauce into bowls and serve with bread to soak up all that yummy sauce.
