Ingredients
Thai Green Curry Mussels
- 800g mussels - scrubbed clean and debearded
- 1 tablespoon olive oil
- 1 onion - finely diced
- 1 tablespoon fresh ginger - grated
- 2 cloves garlic - crushed
- 3 tablespoons green curry paste
- 1 x 400ml can coconut milk
- 2 teaspoons brown sugar
- 1 tablespoon fish sauce
- Crispy garlic bread for serving
Method
Thai green Curry Mussels
- Heat the oil in a large saucepan and sauté the onion for a few minutes.
- Add in the ginger and garlic and cook for an additional minute.
- Stir through the green curry paste and cook until fragrant - about 2 minutes.
- Tip in the coconut milk, brown sugar and fish sauce.
- Bring to a simmer. Add in the mussels and cook until the mussels open.
- Serve with a good amount of the broth and crispy garlic bread on the side.