Saha Red Curry Mussels

Yields approx. 4 servings

Ingredients

• 3 lbs live mussels, scrubbed
• 1/2 cup (125 ml) Saha Red Curry Base™
• 1 can (400 ml) coconut milk
• 1/2 cup (125 ml ml) seafood or vegetable stock, or water
• 1 cup bean sprouts
• 1/2 cup snap peas, sliced
• 1/2 green onion, sliced

Method

In a medium sized dutch oven over high heat, combine the stock, mussels, coconut milk and the Saha Red Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the mussels have opened (discard any which remain closed). Stir in the sprouts, snap peas and green onions, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.