Mussel soup with curry and coriander

Name: mussel soup with curry and coriander
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kg Mussels; 2 el oil; 1,5 el curry powder; 1 Red pepper without seeds and in thin rings; 2 cloves garlic pressed out; 400 g Chinese stir fry mix; 1 pot chicken bouillon 350 ml; 1 look coconut milk 400 ml; bag fresh coriander (a 15 g), coarsely chopped

A tasty recipe. The main course contains the following ingredients: fish, ready-to-cook mussels, oil, curry powder, red pepper (without seeds and thin rings), garlic (squeezed), Chinese stir-fry mix, chicken broth (350 ml), coconut milk (400 ml), fresh coriander ( (a 15 g) and coarsely chopped).

Ingredients

Directions

Wash mussels under cold running water.
Eject broken or widely open copies.
Heat oil in a large pan and curry powder, red pepper, garlic and stir-fry vegetables for 2 minutes.
Add undiluted chicken broth (without meat) and add 2 dl of water, coconut milk and mussels.
Bring to the boil with a lid and cook for 7 minutes on a high heat.
Stir gently occasionally.
Mussels with skimmer from soup in bowl.
Remove unopened mussels.
12 leave mussels in shell, take the rest of mussels from the shell and distribute them over four warm deep plates.
Create soup in plates.
Place mussels in shell and garnish with coriander.
Tasty with Indian flatbread..