Mussels With Peppers, Bamboo Shoots and Green Curry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great way to start a show-off type dinner. I like the little mystery that comes from the sauce. Ingredients:
1 tablespoon vegetable oil |
2 teaspoons green curry paste |
1 (14 ounce) can coconut milk |
2 tablespoons thai fish sauce, from, can |
1 tablespoon sugar |
1 small red pepper, cut julienne |
1 small green pepper, cut julienne |
1 (8 ounce) can bamboo shoots, drained |
72 mussels, washed, and, debearded |
1/2 cup chopped fresh basil |
Directions:
1. Heat oil in large wide heavy pot on medium heat.
2. Add curry paste and cook 1 minute.
3. Stir in coconut milk; bring to boil and cook for 2 minutes.
4. Add fish sauce, sugar and peppers. Simmer for 7 minutes.
5. Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open.
6. Stir in the basil.
7. Serve in warm bowls.
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