Thai Coconut Curry Mussels
By á-2421
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Ingredients
- 1 can coconut milk, unsweetened
- 1/3 cup fresh lime juice
- 1/3 cup white wine
- 1/3 cup sodium free chicken broth
- 3 cloves garlic, minced
- 2 Tbsp red curry paste
- 1 Tbsp asian fish sauce
- 1 Tbsp sugar
- 5 lbs. cleaned and scrubbed mussels
- large handful of cilantro, chopped
- fresh baked bread for dipping in sauce
Details
Preparation
Step 1
Combine together milk, lime juice, white wine, broth, garlic, curry paste, fish sauce and sugar in large pot and bring to a boil. Cover and boil for 2 minutes. Add mussels and cover and cook for approximately 6-7 minutes, stirring occasionally. Mussels are ready when they open.
Discard any unopened mussels. Test for saltiness. If too salty, you may add a small amount of very hot water to pot to alleviate this. Sprinkle with cilantro and toss to combine. Serve.
Hint: Mussels and sauce are also delicious served over hot cooked pasta, such as linguini.
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