18 WAC Magazine | wac.net
Thai basil
curried
mussels
Ingredients
• 2 pounds fresh mussels
• ¼ cup yellow curry paste
• 3 cans coconut milk (13 ounces each)
• 3 T. fish sauce
• ¼ cup white sugar
• 1 ½ cups sliced bamboo shoots, drained
• ½ red bell pepper, julienned
• ½ green bell pepper, julienned
• ½ small sweet onion, chopped
• 1 cup pineapple chunks, drained
• ½ cup chopped Thai basil
Instructions
Clean mussels under cold water,
removing their beards.
In a bowl, whisk together curry paste
and one can of coconut milk. Transfer
to a wok and mix in remaining coconut
milk, mussels, fish sauce, sugar, and
bamboo shoots. Bring to a boil and cook
five minutes, until mussels all open.
Mix the bell peppers and onion into the
wok. Continue cooking five minutes until
peppers are tender. Remove from heat
and stir in pineapple. Serve in a bowl
and garnish with pineapple wedges and
fresh basil.
—Recipe serves two.
taste
happy hour
O
L
I
V
I
A
B
R
E
N
T
