How to make it

  • Clean and de-beard live fresh mussels (if any mussels do not close when tapped discard)
  • In a large pot add 1 tin or coconut milk
  • Add I cup of chopped green onions
  • Add I-2 teaspoon of red curry paste (if you like it spicier add more)
  • Mix all the ingredients and bring the liquid up to a gentle boil
  • Add the mussels to the pot – put on the lid and cook for about 10 minutes or until the mussels are open
  • Pour into a large serving dish – sprinkle with extra green onions and serve with crusty Italian bread for dipping in the amazing sauce!

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