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Thai-stylee Mussels

2 Servings:

Mussels - around a kilo, or one net
Spring onion, finely sliced
Birds-eye chillies (qty dependent upon taste)
Thai green curry paste
1 can coconut milk
Pak choi or similar, roughly sliced
Coriander, chopped
Fish sauce

Clean the mussels, binning any dead ones.

Fry 1-2 teaspoonsful of curry paste in a lttle oil for 2 mins. Stir in the coconut milk and simmer gently for 5 mins. Add a few drops of fish sauce, the spring onions, pak choi and chillies and simmer for another 5 mins.

In a large pot, add the mussels to a small amount of boiling water. Cook over a high heat for 2-3 mins, or until the mussels open. Take off the heat and add the sauce, shaking or stirring gently to coat the mussels. Serve with a good handful of coriander on top.

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