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	<title>Red Curry Paste &#8211; Let&#039;s Cook Together</title>
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	<item>
		<title>Thai Curry Mussels</title>
		<link>https://www.denismartel.ca/2010/04/curry-thai-mussels/</link>
					<comments>https://www.denismartel.ca/2010/04/curry-thai-mussels/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 14:28:19 +0000</pubDate>
				<category><![CDATA[Fish & Seafood]]></category>
		<category><![CDATA[Leeks]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Red Curry Paste]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=101</guid>

					<description><![CDATA[My sister Louise kept insisting that I try this recipe. I did after a while and regretted not having done so before. Ingredients: 2 kg...]]></description>
										<content:encoded><![CDATA[<blockquote><p>My sister Louise kept insisting that I try this recipe. I did after a while and regretted not having done so before.</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>2 kg mussels, washed and brushed</li>
<li>4 chopped green onions</li>
<li>2 chopped leeks (white part only)</li>
<li>4 medium tomatoes cut in small cubes</li>
<li>15 ml red curry paste</li>
<li>30 ml chopped fresh coriander</li>
<li>30 ml oil</li>
<li>50 ml cream 35%</li>
<li>125 chicken soup base or chicken stock</li>
<li>4 chopped garlic cloves</li>
<li>Salt and pepper to taste</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>In a large casserole, sauté the green onions and leek in the hot oil</li>
<li>Add garlic, curry, tomatoes and mussels and mix well</li>
<li>Cover and let simmer 6 to 8 minutes or until the mussels are open</li>
<li>Discard unopened mussels, add cream and check seasoning</li>
<li>Serve immediately accompanied with bread for the sauce!</li>
</ul>
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