Recipe courtesy Crystal MacGregor RD
lb PEI Mussels, de-bearded, cleaned, and towel-dried
can (14.5 oz) light coconut milk
Tbsp Red Curry Paste
Sea salt & freshly cracked black pepper, to taste
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!
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in