333
CALORIES
9
INGREDIENTS
Ingredients
- 1 tablespoon oil
- 1/4 cup sliced green onions
- 2 tablespoons Thai Kitchen® Gluten Free Green Curry Paste, or
- Thai Kitchen® Gluten Free Red Curry Paste
- 2 teaspoons minced garlic
- 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
- 2 tablespoons fresh lime juice
- 2 pounds mussels, scrubbed and beards removed
- 2 tablespoons chopped fresh Thai basil
INSTRUCTIONS
- 1 HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.
- 2 STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)
- 3 TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.
- 4 Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
