Mussels in spiced coconut broth
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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