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Mussels In Coconut Broth

Here's how you make Mussels In Coconut Broth
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  • Servings: 2
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 teaspoons olive oil
  • 1 leek, trimmed and thinly sliced
  • 1 celery stick, thinly sliced
  • 1 carrot, cut into short, thin sticks
  • 3 teaspoons Thai Red Curry Paste (Valcom brand recommended)
  • 160 ml coconut evaporated milk (light & creamy, Nestle Carnation brand recommended)
  • 1 teaspoon cornflour
  • 8 black (200 grams) mussels (cleaned)
  • 1 bunch baby bok choy (end trimmed, washed and chopped)
  • 1/2 x 62.5 gram portion noodles (Chang's Long Life Noodles recommended)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oil in a large non-stick wok over medium and add the leek, celery and carrot and cook, stirring occasionally, for 6 to 7 minutes or until vegetable soften and then add curry paste and cook, stirring, for 1 minute.

  • Step 2: Mix evaporated ilk with the cornflour in a jug and pour into wok with the water and bring to a simmer and then add mussels, cover and cook for 6 to 7 minutes, adding bok choy for last 2 minutes or cooking.

  • Step 3: Meanwhile, cook the noodles following packet directions or until tender and then drain well.

  • Step 4: Dish noodles and top with vegetables and mussels and pour the broth over the top and serve.

  • Step 5: ALTERNATIVE - replace the baby bok choy with 1/2 bunch shredded English spinach, if you desire.

We hope you enjoy this recipe!

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