Mussels With Peppers, Bamboo Shoots and Green Curry

Ingredients

• 1 tablespoon vegetable oil
• 2 teaspoons green curry paste
• 1 (14 ounce) can coconut milk
• 2 tablespoons Thai fish sauce, from, can
• 1 tablespoon sugar
• 1 small red pepper, cut julienne
• 1 small green pepper, cut julienne
• 1 (8 ounce) can bamboo shoots, drained
• 72 mussels, washed, and, debearded
• 1/2 cup chopped fresh basil

Directions

1. 1

   Heat oil in large wide heavy pot on medium heat.

2. 2

   Add curry paste and cook 1 minute.

3. 3

   Stir in coconut milk; bring to boil and cook for 2 minutes.

4. 4

   Add fish sauce, sugar and peppers. Simmer for 7 minutes.

5. 5

   Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open.

6. 6

   Stir in the basil.

7. 7

   Serve in warm bowls.