Mussels In Asian Coconut Broth - cooking recipe

Ingredients

2 tsp vegetable oil
2 tbsp green curry paste
1/2 cup white wine
12 oz coconut milk
2 tsp fish sauce
2 tsp brown sugar
1 lb mussels, cleaned, de-bearded
1/4 cup baby green beans, halved diagonally
1 tbsp lime juice
2 tbsp cilantro leaves
1 None small tomato, finely chopped
None None crusty bread and lime wedges, to serve

Preparation

Heat a wok or large saucepan over moderate heat. Add oil, swirling to coat. Add curry paste and cook, stirring, for 1-2 mins or until fragrant. Add wine and coconut milk. Bring to a boil. Reduce heat and simmer, uncovered, 5 mins. Add fish sauce and sugar, then cook 2 mins. Add mussels, cover and cook 5-8 mins or until shells open. Add green beans near the end. Remove and discard unopened mussels. Add lime juice and cilantro. Divide mussels and broth between serving bowls, then top with tomato. Serve with bread and lime wedges.