Ingredients
1 x Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS
2kg (about 4 lb) mussels, scrubbed and debearded
1 cup Thai basil leaves (use Italian basil as an alternative)
thick slices of toasted bread to serve
Instructions
STEP 1
Heat oil in a large pot over low heat. Add my THAI GREEN CURRY PASTE and cook, stirring until it’s sizzling and smelling yum. Add COCONUT MILK and DRIED HERBS & CHILLI. Turn up the heat and wait for the curry sauce to start simmering again.
STEP 2
Drain and discard the liquid from the BAMBOO SHOOTS and add the shoots to the curry. Now throw in the mussels and stir to combine. Cover with a lid and cook for 5 minutes or until mussels open up. Remove from heat and stir through basil.
STEP 3
Ladle mussels and sauce into bowls and serve with bread to soak up all that yummy sauce.
