Gently place the Mussels in the pot, taking care not to crack them by dropping.Īdd the parsley stems and the white wine to the pot and turn heat to high. Mix in the garlic, and continue to cook until the garlic just begins to brown. In a large pot, heat olive oil on medium.Īdd the onion to the olive oil and stir occasionally. ½ cup Cream (we like whipping cream, but half and half is ok) ½ bunch Parsley -chopped finely, keep the stems Ladle into bowls and garnish with green onions - Serves 6 - 8. Just before serving, add cilantro and lime juice. When fully blended, add the noodles, Mussels, Clams and halibut chunks.
Slowly stir in coconut milk and sesame oil. Then add garlic, lime zest, fish sauce and the remaining 2 Tbsp of curry paste. Cook for 5 min.Īdd 1 Tbsp of the curry paste, stir into veggies and then add side stripe Shrimp, and cook for another 5 min.Īdd fish stock and bring to a simmer. In a large pot, heat olive oil to medium and sauté onions, carrot, celery, ginger, mushrooms, lemongrass, bell pepper, and diced chilies.