Mussels in red curry

Ingredients for Mussels in red curry

Instructions for Mussels in red curry

To prepare the Mussels in red curry recipe, please follow these instructions:

Pour boiling water over the black mushrooms.

Clean the mussels and discard those that do not close, at a glance in the table, and those that have been completely or partially broken.

Bank lemonade with the back of a heavy knife and cut them into thin slices obliquely. Cut garlic into thin slices. Half reddish and cut it in half-rings. Peel the ginger and cut it into matches. Cut the chilli in thin rings. Roll the glue blades together and cut them into thin strips.

Cut the mushrooms into slices. Pour the water from the black mushrooms and cut them into strips.

Cut the peppers into strips. Divide the tomatoes in quarters. Rinse and clean the bean sprouts.

Heat the oil in a thickened pot. Season lemonade, garlic, red onion, gingerbread, ginger and chili card (do not mix). Add the curry paste and simmer for a couple of minutes. Add coconut milk, fish sauce and honey, as well as mushrooms and black mushrooms. Dip to medium heat and allow the sauce to boil for 5 minutes under the lid. Add the juice of half a lime, pepper, tomatoes and bean sprouts and turn it into the sauce. Add the mussels and shake the pan. Let the mussels boil for 3 minutes and shake a couple of times while boiling. Discard mussels that have not opened.

Sprinkle with chopped sweet basil and finely chopped spring onion, and serve with jasmine rice.