Creamy Thai Style Mussels

 

Creamy Thai Style Mussels



This creamy Philadelphia Thai mussels recipe makes an incredible appetiser, or add salad or rice to enjoy as a main course.

What you need

  • 1 tablespoon oil
  • 1/4 cup Massaman Curry Paste
  • 2 cloves garlic, crushed
  • 1/2 cup salt reduced fish stock
  • 1 kg black mussels, scrubbed and beards removed
  • 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
  •  Finely grated rind and juice of 1 lime
  • 1 tablespoon palm sugar
  • 1/2 bunch coriander, chopped
  •  Steamed rice, for serving

How to make it

HEAT the oil in a large non-stick saucepan. Add the curry paste and garlic and sauté gently 1-2 minutes until fragrant. Add the stock and bring to the boil.

ADD the mussels, cover with a tight fitting lid and cook, occasionally shaking the pan, for 2 minutes. Discard any unopened mussels.

ADD the PHILLY, lime, palm sugar and half the coriander and stir until well combined and heated through. Spoon the mussels into serving bowls over steamed rice, drizzle with the sauce and sprinkle with remaining coriander. Serve immediately.

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