Not too Spicy Curry Mussels

I made a rempah/curry paste with Thai red chillies, shallots and garlic. Omitting ginger this time makes it a tat less spicy but include ginger for more flavor. Add curry powder to the rempah and fry it till fragrant with belachan/ shrimp paste. Add mussels. (Took forever to clean them, yikes!)

Simmer with the lid on till tender and cooked. Goes well with my green Pandan rice.

Bon appetite!

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