Mussels

April 12, 2012 at 11:32 am Leave a comment

… in Thai Red Curry Sauce

1 bag of mussels
1  5 ounce can coconut milk
2 teaspoons Thai red curry paste
2 teaspoons brown sugar
1 teaspoon fish sauce
sprinkling of basil
oil for sauteing

Heat oil in a large pot
add curry paste and heat through for about a minute
add the solid part of the coconut milk and allow to melt and combine well with curry paste
add the coconut water, stir
add fish sauce and sugar, stir
add mussels, place lid on pot, hold tightly and shake to coat well
steam on medium high for approximately 5 minutes
shake well again and serve

Note: I’m going to leave this post title generic, so I can add other recipes for other sauces at a later date, keeping them all in one place.

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Entry filed under: For One or Two, Low Carb, Main Course, Sides & Salads. Tags: .

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