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Submitted by One Cook Two Kitchens on February 16, 2012 in Fish, Main Courses
Prep Time Cook Time |
Servings 2 | Difficulty Easy |
In a large pot that has a lid (Dutch oven works well), heat the chicken broth to boiling. Add in green curry paste and fish sauce. If you are heat-sensitive, start with 1 teaspoon of the green curry paste, and add more at the end, to taste, if desired.
Add in mussels, stir. Add in coconut milk. Cook until the shells open, 5 to 10 minutes.
Add in chopped cilantro, if desired. (Basil is good too.)
Serve in bowls with lots of broth for each person and pass a bowl of basmati rice on the side.