BE red curry sauce 300g.
Mussels with shells 1kg.
Fresh pineapple 150g.
Sweet basil leaves 1 handful
Dry white wine 1/4 cup
Butter 30g.
Onion 1/2 head
Serrano chili 2 pces
Cooking Steps
Preparation :
1. In a large pan, add butter, chopped onions and stir until aroma develop.
2. Stir in the mussels and saute a bit before adding the white wine to deglaze the pan.
3. Pour the Red curry sauce and diced pineapple then cover and let it simmer until cooked though (once all mussels are opened).
4. Sprinkle the dish with sweet basil leaves before turning off the heat. Serve with steamed Jasmine rice or Belgian Fries !
Chef S Tip
Heighten the flavors with a sprinkle of sweet basil leaves for a fresh finish.
