Mussels With Peppers, Bamboo Shoots and Green Curry

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

• Ready In: 30 mins
• 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.