Ingredients:

• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 2 tablespoons Thai Kitchen Green Curry Paste or Thai Kitchen Red Curry Paste
• 2 teaspoons minced garlic
• 1 can (13.66 ounces) Thai Kitchen Coconut Milk
• 2 tablespoons fresh lime juice
• 2 pounds mussels, scrubbed and beards removed
• 2 tablespoons chopped fresh Thai basil (or any fresh basil)

Directions:

1. Heat oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

2. Stir in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

3. To serve, ladle mussels and broth into soup bowls. Serve immediately.

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