Green Thai curry mussels with cashew and panko crumb recipe
Ingredients
- 1 tsp green Thai curry paste (more if mild)
- 170ml coconut milk
- 1 tbsp fish sauce
- 2 tsp sugar
- ½ cup packed coriander
- ½ cup packed mint leaves
- 1 tbsp cashews or peanuts
- 4 tbsp panko (Japanese) breadcrumbs
- 1kg pot-ready mussels, scrubbed
- ½ cup white wine or water
- 1 tbsp vegetable oil
- 1 lime, cut into wedges
Instructions
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