Thai-Style Curried Mussels

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Tested till perfect

It's best to use live mussels within a day of purchase. You can store mussels in a bowl in the coolest part of your fridge and cover with damp cloth. Be sure not to store them in an airtight container or plastic bag.

Servings: 4

Ingredients:

Nutritional Info
Per serving: -
cal 376
pro 15 g
total fat 32 g
sat. fat 19 g
carb 11 g
fibre 2 g
chol 28 mg
sodium 726 mg
% RDI: -
calcium 5%
iron 51%
vit A 5%
vit C 15%
folate 22%

Preparation:

Rinse mussels and pull off any beards. Discard any that do not close when tapped. Set aside.

In Dutch oven, heat oil over medium heat; cook onion until softened, about 3 minutes.

Add ginger, lemongrass (if using), curry paste and sugar; cook, stirring, until fragrant, about 1 minute.

Add coconut milk, lime rind and fish sauce; bring to boil. Reduce heat to medium and simmer for 3 minutes.

Add mussels; cover and steam, stirring occasionally, until mussels open, about 10 minutes. Discard any that do not open. Stir in coriander and lime juice.

Additional Information



Source

Canadian Living Magazine: December 2008




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