1 tablespoon (15 mL) vegetable oil
1/4 cup (50 mL) sliced green onions
2 tablespoons (30 mL) Thai Kitchen® Green Curry Paste or Thai Kitchen® Red Curry Paste
2 teaspoons (10 mL) minced garlic
1 can (400 mL) Thai Kitchen® Coconut Milk
2 tablespoons (30 mL) fresh lime juice
2 pounds (1000 g) mussels, scrubbed and beards removed
2 tablespoons (30 mL) 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.