1 tablespoon vegetable oil
1/4 cup sliced green onions
2 tablespoons Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste
2 teaspoons minced garlic
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
2 tablespoons fresh lime juice
2 pounds mussels, scrubbed and beards removed
2 tablespoons chopped fresh Thai basil
HEAT oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.
STIR in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)
TO SERVE, ladle mussels and broth into soup bowls. Serve immediately.
Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
Nutrition Information Per Serving: 333 Calories, Fat 25g, Protein 16g, Carbohydrates 11g, Cholesterol 35mg, Sodium 514mg, Fiber 1g