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Thai- Red Curry Mussels
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    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.

    From: Jean Lissenden, jeanl@javanet.com
    Posted By: Jean Lissenden, Via: Chile Head Mailing List
    Post Date: Tuesday, July 25, 2000

    *BACK TO THAI*







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