Name: Mussels in asian coconut broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 teaspoon vegetable oil; 2 tablespoon bought green curry paste; 1/2 cup white wine; 270 millilitre can coconut milk; 2 teaspoon fish sauce; 2 teaspoon brown sugar; 500 gram mussels, cleaned, de-bearded; 100 gram baby green beans, halved diagonally; 1 tablespoon lime juice; 1/4 cup coriander leaves; 1 small tomato, finely chopped; crusty bread and lime wedges, to serve

Mussels in asian coconut broth

Serves 2

Prep

15M

Cook

20M

Total

35M

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Ingredients

2 teaspoon vegetable oil

2 tablespoon bought green curry paste

1/2 cup white wine

270 millilitre can coconut milk

2 teaspoon fish sauce

2 teaspoon brown sugar

500 gram mussels, cleaned, de-bearded

100 gram baby green beans, halved diagonally

1 tablespoon lime juice

1/4 cup coriander leaves

1 small tomato, finely chopped

crusty bread and lime wedges, to serve

Method

1.Heat a wok or large saucepan over moderate heat. Add oil, swirling to coat surface. Add paste; cook and stir for 1-2 minutes or until fragrant. Add wine and coconut milk. Bring to the boil.

2.Reduce heat and simmer, uncovered for 5 minutes. Add fish sauce and sugar, then cook for 2 minutes.

3.Add mussels; cover and cook tor 5-8 minutes or until shells open.

4.Add beans during the last 2 minutes of cooking. Remove and discard unopened mussels. Add time juice and coriander.

5.Divide mussels and broth among serving bowls, then top with tomato. Serve with crusty bread and lime wedges.

Pull ‘beard’ down towards mussel’s hinge to remove.
Note

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Ingredients

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