Ingredients
- 4 k mussels
- 1 onion
- 1 carrot
- 1 leek
- 25 g Bresc Garlic chopped
- 50 g Bresc Thai red curry
- 2 dl coconut milk
- 1 dl white wine
- pepper to taste
- 15 g coriander, chopped
- 2 limes
- oil for frying
- 200 g steamed pandan rice
Used bresc products
Ingredients
Preparation method
Clean the vegetables and chop into small pieces. Rinse the mussels and check for open shells. Throw any open shells aways; they are not fresh. Braise the vegetables briefly in a little oil and add the curry and garlic. Add the mussels, wine and coconut milk. Sprinkle generously with pepper and stir carefully. Cook the mussels in a pan with a lid, shaking them now and then, until all have opened are just cooked. Serve the mussels in the sauce with the coriander, segments of lime and steamed rice.