Lemongrass Mussel Spaghetti
Mussels and lemongrass with spaghetti in one dish, and try something different… for you and your family
1 pack of Goody Spaghettini Extra Thin
800g Fresh Mussels, cleaned
1 bunch of Green Onions, minced
2 sticks of fragrant Lemongrass; cut into thin slices
6 Lime Leaves, finely minced
2 tsps Thai Green Curry Sauce Paste
1 cup of Cream of Coconut Milk
2 Tbsps Green Coriander, finely minced
Salt and Black Pepper to taste
- Boil the pasta according to the instructions on the package, place in the serving dish and set it aside.
- In a big pot over medium heat, cook the mussels, green onions, lemongrass, lime leaves for 10 minutes; stirring constantly. Add the curry paste and stir, then add the cream of coconut milk and stir well. Leave the pot to simmer without a cover for another 10 minutes until the mixture is incorporated. Before serving, add the coriander and black pepper to the mixture; afterwards, add the mussels’ mixture over the pasta in the serving dish; then serve hot.