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Photo of Thai green mussels by WW

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.

Notes

SERVING SUGGESTION: Steamed baby bok choy or gai lan (Chinese broccoli). TIP: Pot-ready mussels cost more because the hard work is done for you; if you have the time and you're watching your budget, buy the regular ones and scrub and de-beard them yourself.

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