0 Ratings
Recipe courtesy Crystal MacGregor RD
- 2 Servings +
2 lb PEI Mussels, de-bearded, cleaned, and towel-dried
1 can (14.5 oz) light coconut milk
Tbsp Red Curry Paste
Sea salt & freshly cracked black pepper, to taste
0.50 cup fresh cilantro, chopped
In a large heavy skillet, heat coconut milk and red curry paste on medium- high heat.
Next add mussels, stir to coat, and add lid. Reduce heat to medium- low and simmer for 5-7 minutes until mussels open.
Remove from heat, discard any unopened mussels, and serve garnished with fresh cilantro, salt and pepper. Enjoy!
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