| Amount | Measure | Name |
|---|---|---|
| 200 | g | Banana shallots |
| 50 | g | Ginger fresh |
| 30 | g | Lemongrass |
| 350 | g | Knorr Blue Dragon Thai Green Curry Paste 1.1kg |
| 500 | ml | Light coconut milk |
| 50 | g | Red Chillies |
| 3 | kg | Mussels |
| 20 | g | Coriander, chopped |
Advanced Preparation
Thoroughly wash and scrub the mussels to remove sand and grit. Remove any opened mussels. Prepare
ingredients as above. Warm serving dishes.
Method
1. Heat the oil in a suitable large pan over a medium to high heat.
2. Add the shallots, ginger and lemon grass cook for 2 minutes
3. Add the Thai green paste and cook for 1 minutes until aroma is released. Add the coconut milk and
bring to the simmer.
4. Add the chilli, mussels and half the coriander to the coconut milk,cover and cook 5 minutes or until
the mussels open.
5. Serve in the warmed bowls with the broth pour over and finished with the remaining coriander.
Service Hint
Serve with hot crusty bread.
Handy Hint
Other shellfish could be used instead like clams or raw prawns.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
dish.
Each Serving of Thai Infused Mussels contains
of an adults guideline daily amount
