Thai green mussels
8
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Green curry paste
15 g
Light canned coconut milk
¾ cup(s), (180ml)
Fish sauce
1 tbs
Brown sugar
1 tbs
Lime juice
1 tbs
Carrot(s)
4 large, sliced
Beans, snake
70 g, (1 bunch) cut into 8cm lengths
Baby corn
115 g, 1 punnet
Mussels
900 g, (Buy 1kg), pot-ready
Fresh coriander
½ cup(s), choppped
Cooked basmati rice
2 cup(s), (340g), to serve
Instructions
1
Heat oil in a large deep saucepan over medium heat. Cook curry paste, stirring, for 30 seconds or until fragrant. Add coconut milk and ¾ cup (180ml) water. Stir in fish sauce, sugar and juice.
2
Add carrot, beans and corn. Stir to combine. Reduce heat and bring mixture to a simmer. Add mussels. Cover. Cook for 3-4 minutes or until mussels open.
3
Divide mussels, vegetables and broth among serving bowls. Top with coriander. Serve with rice.
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