Thai mussel pan

Name: thai mussel pan
Total time: 25 min
Yield: 4
Ingredients: 4 kilogram mussel; 250 gram sugarsnap; 3 tablespoon peanut oil; 1 onion; 2 tablespoon mild Indian curry paste; 1 Red pepper; 300 gram Broccoli; 300 milliliters coconut milk; 2 tablespoon coriander

Ingredients

4 kilogram mussel
250 gram sugarsnap
3 tablespoon peanut oil
1 onion
2 tablespoon mild Indian curry paste

1 Red pepper
300 gram Broccoli
300 milliliters coconut milk
2 tablespoon coriander

Directions

Clean the mussels.
Cook the sugarsnaps for 2-3 minutes and drain them.
Heat the oil in a very large mussel or soup pot and fry the onion.
Put in the curry paste and add the peppers, broccoli, sugarsnaps, coconut milk and mussels.Cook gently for about 6 minutes until the mussels are open. Spoon in between with a skimmer.
Sprinkle the dish just before serving with coriander.