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Photo of Mussels in spiced coconut broth by WW

Mussels in spiced coconut broth

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Pop these mussels in a pot and you can be enjoying a fragrant Thai-style treat before the evening news has finished!

Ingredients

Red curry paste

¼ cup(s), panang curry paste (75g)

Vegetable mix, non-starchy, frozen

500 g

Light evaporated milk

1 can(s), coconut flavour

Fish stock

1½ cup(s)

Mussels

1000 g, (buy 2kg in shell)

Fresh coriander

½ cup(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Add paste and cook, stirring, for 1–2 minutes or until fragrant. Add evaporated milk and stock and bring to the boil.
  2. Add vegetables and mussels and cover tightly. Cook for 5 minutes or until mussels open (discard any that stay closed).
  3. Ladle into serving bowls. Sprinkle with coriander to serve.

Notes

SERVING SUGGESTION: Lime wedges, plus jasmine rice.Pot-ready (uncooked) mussels have been scrubbed and had most of the beards removed. They are available from the seafood counter of most supermarkets or your local fishmonger. If unavailable, scrub mussels in a large sink full of cold water with a firm brush. Hold the beard (furry part around the opening) close to the shell and gently tug until it comes off.

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