| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 10 min | 25 min |
Servings
1 servings
Ingredients
1 tablespoon Oil
2 clove Garlic thinly sliced
1 teaspoon lemon grass thinly sliced
2 tablespoons Red curry
4 cups Mussels clean and debeard
1 cup Coconut milk
1/4 cup Cherry tomatoes
1 teaspoon Lime zest thinly sliced
1 teaspoon Thai bird ciliis thinly sliced
1 tablespoon Cilantro finely chopped
TT Salt and Pepper TT=To Taste
Directions
Place your sautee pan over medium heat and add the oil, garlic, lemon grass, red curry and cook until fragrant. Add in the mussels then the coconut milk and cover and let steam, about two minutes. Add in the tomatoes lime zest and chilis and cover until all of the mussels are opened, about three minutes. Add in the cilantro and season to taste with salt and pepper. Place in a warm bowl and serve. Enjoy!
