|Thai- Red Curry Mussels|
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, email@example.com
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