Thai Coconut Mussels

• 1/2 cups Chicken Broth
• 1 Tablespoon Thai Green Curry Paste
• 2 teaspoons Fish Sauce
• 2 pounds Mussels, Cleaned, With 'beards' Removed
• 1 cup Coconut Milk (regular Or Light Works)
• 1/4 cups Fresh Cilantro Or Basil, Chopped
• Basmati Rice, To Serve

1. In a large pot that has a lid (Dutch oven works well), heat the chicken broth to boiling.
2. Add in green curry paste and fish sauce.
3. If you are heat-sensitive, start with 1 teaspoon of the green curry paste, and add more at the end, to taste, if desired.
4. Add in mussels, stir.
5. Add in coconut milk.
6. Cook until the shells open, 5 to 10 minutes.
7. Add in chopped cilantro, if desired.
8. (Basil is good too.)
9. Serve in bowls with lots of broth for each person and pass a bowl of basmati rice on the side.

chicken broth, curry, fish sauce, mussels, coconut milk, fresh cilantro, basmati rice

Taken from tastykitchen.com/recipes/main-courses/thai-coconut-mussels/ (may not work)