Bresc BV

Red curry soup with mussels


2,5 l
  • 1 leek
  • 1 onion
  • oil for gentle frying
  • 5 g Bresc Garlic chopped
  • 2 dl white wine
  • 0.5 l fish stock
  • 0.5 l coconut milk
  • 1 k mussels, cleaned
  • 50 g Bresc Thai red curry
  • 1 lime leaf

Preparation method

Chop the leek into large pieces and braise it in a large pan with the garlic. Add the mussels with the curry paste and lime leaf. Heat everything, then add the stock and coconut milk. Bring to the boil. Serve when the mussels have opened.