Thai Curry Coconut Mussel Soup

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   In a soup pot over medium heat, saute garlic in the olive oil for 1 minute. Add the curry paste and stir and cook for 1 minute. Add the coconut milk and chicken stock, stirring to combine. Bring up to a boil, salt to taste and add pepper strips. Cook for 5 minutes. Add the mussels and cook for 5 minutes or until shells are open. Discard any that have not completely opened. Serve in bowls garnished with cilantro.

* Per serving · 4 servings · Values may vary.

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