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Print this Recipe    Red Curry Mussels

THAI-RED CURRY MUSSELS

2 lbs mussels
1 bunch chopped scallions
1 Tbsp. red curry paste
1 can unsweetened coconut milk
1 Tbsp. chopped fresh ginger
1/2 tsp. oil
1 juiced lime
2 tsp. sugar

In sauce pan, combine oil, paste and ginger. Saute over high heat
about 2 minutes. Be careful not to burn. Add coconut milk, sugar
and lime juice. Remove from heat. (This can be done a day in
advance). Clean mussels. Steam in liquid over high heat until
they open and flesh becomes firm.

Place in a bowl and spoon sauce over. Garnish with scallions.

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