Red Thai and Tomato Mussels
1.5 kilo black mussels
1 tbs olive oil
1 leek finely chopped
2 cloves garlic finely chopped
1 1/2 tbs Thai Red curry paste
560g Inventa Sugo with onion sauce
250ml water
1/4 tsp pepper
Salt ( only if required)
Nuts & Bolts
1. Clean and debeard mussels ( refrigerate till required)
2. In a large pot with lid on medium heat add oil, leek and garlic sweet off for 4 minutes.
3. Add Thai red curry paste and cook for 2 minutes. Add Inventa Sugo with onion sauce, pepper and water. Reduce heat to medium - low and simmer for 15-20 minutes.
4. Add mussels and mix well. place lid on pot and cook for 3 minutes or until all mussels have opened. Once cooked mix well. Place into a large serving bowl.
Place bowl in the middle of the table and help yourself. Soaking up all the juices with some continental bread.
Calories per serving : 340
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.