Thai Green Curry and Coconut Milk Steamed Mussels with Spiced Kennebec Potato Tater Tots | Club House for Chefs
Thai Green Curry and Coconut Milk Steamed Mussels with Spiced Kennebec Potato Tater Tots
Ingredients
- Tater Tots | Serves 4
- 3 Kennebec potatoes, large
- 20 g All-purpose flour
- 20 g Melted butter
- 1/2 tsps
- 1/2 tsps Canola oil, for frying
- 1 tsps Club House ® Sea Salt, French Mediterranean
- Mussels | Serves 4
- 1/2 kg Fresh mussels, washed and beards removed
- 3 tbsps Thai Kitchen Green Curry Paste
- 250 ml Thai Kitchen Coconut Milk
- 150 ml White wine
- 1 Shallot, thinly sliced
- 3 Cloves Garlic, thinly sliced
- 10 ml Vegetable oil
- 1/2 each Lime, juiced
- 1/2 tsps Cilantro
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