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 combi...