My sister Louise kept insisting that I try this recipe. I did after a while and regretted not having done so before.
Ingredients:
- 2 kg mussels, washed and brushed
- 4 chopped green onions
- 2 chopped leeks (white part only)
- 4 medium tomatoes cut in small cubes
- 15 ml red curry paste
- 30 ml chopped fresh coriander
- 30 ml oil
- 50 ml cream 35%
- 125 chicken soup base or chicken stock
- 4 chopped garlic cloves
- Salt and pepper to taste
Method:
- In a large casserole, sauté the green onions and leek in the hot oil
- Add garlic, curry, tomatoes and mussels and mix well
- Cover and let simmer 6 to 8 minutes or until the mussels are open
- Discard unopened mussels, add cream and check seasoning
- Serve immediately accompanied with bread for the sauce!
