- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- 150g Thai green curry paste
- 100g shallot, finely sliced
- 200g MAGGI Coconut Milk Powder Mix
- 800ml warm water
- 3kg fresh mussels, cleaned
- Juice of 4 limes
- 50g fresh coriander, chopped
Steamed Mussels
Steamed Mussels
Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following steamed mussel recipe a try yourself? Try this quick and simple Steamed Mussels recipe with Asian flavours, made with MAGGI Coconut Milk Powder. Makes 10 Portions.
Ingredients
Method
Method
Add Thai curry paste to a large pan with lid and sweat gently under low heat. Add shallots and cook until translucent.
Prepare the coconut milk by whisking the coconut milk powder into warm water.
Add the prepared coconut milk and mussels to the pan and bring to a boil. Cover and cook for 8 minutes. Take care to dispose of any mussels which do not open.
Finish the mussels with lime juice. Serve mussels in bowls of the cooking broth and garnish with coriander.
Serving Suggestion
Serve with slices of sourdough bread to mop up the cooking broth.
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