Mussels in spiced coconut broth
Pop these mussels in a pot and you can be enjoying a fragrant Thai-style treat before the evening news has finished!
Red curry paste
¼ cup(s), panang curry paste (75g)
Light evaporated milk
1 can(s), coconut flavour
Stir fry vegetables
1000 g, (buy 2kg in shell)
- 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.
- Add vegetables and mussels and cover tightly. Cook for 5 minutes or until mussels open (discard any that stay closed).
- Ladle into serving bowls. Sprinkle with coriander to serve.
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.