Mussels With Peppers, Bamboo Shoots and Green Curry

Submitted by sharron cant

"This is a great way to start a show-off type dinner. I like the little mystery that comes from the sauce."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 2 teaspoons green curry paste
• 1 (14 ounce) can coconut milk
• 2 tablespoons Thai fish sauce, from, can
• 1 tablespoon sugar
• 1 small red pepper, cut julienne
• 1 small green pepper, cut julienne
• 1 (8 ounce) can bamboo shoots, drained
• 72 mussels, washed, and, debearded
• 1⁄2 cup chopped fresh basil

directions

1. Heat oil in large wide heavy pot on medium heat.
2. Add curry paste and cook 1 minute.
3. Stir in coconut milk; bring to boil and cook for 2 minutes.
4. Add fish sauce, sugar and peppers. Simmer for 7 minutes.
5. Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open.
6. Stir in the basil.
7. Serve in warm bowls.