spicy coconut mussels

From: The Flying Chef

On Sep 28, 2008

Wow!! Absolutely Gorgeous!!! what can I say I loved this, I bought 600 grams of mussels just for me, after all the moreish reviews I had read. I did add a carton of coconut cream and added a teaspoon of chicken stock granules, as I did not have any chicken broth. I made the liquid amounts the same even though I was making for one, so I could soak up the juice with some hot crusty bread. I made like another reviewer had said and used red thai curry paste. I added 2 Tablespoons of paste, my preference. This was so good Chia, I ended up getting so full on the bread, but I just could not waste any of that moreish, outstanding, soup like sauce, it was totally gorgeous. Another winner.. Yummo!!

From: Pets'R'us

On Jan 20, 2004

This was soo easy and delicious! Made it as written and served it with crusty bread and a tomato salad. Might add a finely chopped chili pepper and some garlic next time, its a recipe to play with! Thanks Chia!!

From: lightawake

On Jun 19, 2007

what an awesome recipe!! just like at the belguim pub, so tasty and ridiculously fast! ive made it 4 times for my family who love it - just be careful not to use low fat coconut milk or it coagulates, and also go easy on the ginger otherwise it can be overpowering.

From: 3LittleBirds

On Feb 14, 2006

My husband and I enjoy this every year for Valentine's Day. We use red curry paste to taste in place of the powder, and I probably use more coconut milk than the recipe calls for just because we love the coconut milk-curry broth. Usually we serve this with a crisp cucumber and onion salad and crusty bread.