3 THAI-STYLE MUSSELS
Stir 2 tablespoons Thai green curry
paste in a large saucepan over
medium heat for 30 seconds or until
fragrant. Add 1½ cups each fish stock
and water, 1 tablespoon fish sauce and
2 teaspoons brown sugar; bring to the
boil. Add 2kg cleaned black mussels.
Cover; cook for 5 minutes or until
mussels open. Add 400ml coconut
milk; stir for 2 minutes or until hot.
Sprinkle with sliced fresh green chilli.
Serve with lime cheeks.
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Weekday Basic