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Photo of Red curry mussels by WW

Red curry mussels

4
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
This red curry is a great way to up your daily vegie servings!

Ingredients

Orange sweet potato (kumara)

300 g, (kumara) cut into 2cm pieces

Green string beans

200 g, cut into 3cm lengths

Canola oil

1 tsp, or sunflower oil

Green shallot(s)

3 individual, sliced

Red curry paste

2 tbs, (Thai)

Chicken stock

1½ cup(s), (375ml)

Mussels

490 g, (buy 2kg pot-ready)

Powdered coconut milk

2 tbs

Fresh coriander

cup(s), chopped

Instructions

  1. Steam the sweet potato for 8-10 minutes. Add the beans and steam for a further 2-3 minutes or until vegetables are tender. Transfer to a bowl. Cover to keep warm.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook shallot, stirring, for 2 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Increase heat to high. Add stock and bring to the boil.
  3. Add the mussels to the saucepan and cover tightly with lid. Cook for 5 minutes or until mussels open. Discard any unopened mussels. Use a slotted spoon to transfer mussels to the bowl with the sweet potato and beans.
  4. Bring the cooking liquid to the boil. Boil for 3-4 minutes or until reduced by a third. Combine the coconut milk powder with 2 tablespoons of warm water in a bowl. Stir into cooking liquid. Divide the mussels and vegetables among serving bowls, pour over the cooking liquid and top with coriander.

Notes

SERVING SUGGESTION: Steamed Jasmine rice.