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Thai Red Curry Mussels Recipe


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     Thai Red Curry Mussels

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 minutes
  Crisp white like Sauvignon Blanc

4 lbs fresh mussels, scrubbed and debearded
1/3 cup lime juice
1 can coconut milk, unsweetened
1/3 cup dry white wine
2 to 3 tablespoons Thai red curry paste (I like the kind in the foil pouch, found in Asian grocery)
2 tablespoons chopped garlic
2 chopped shallots
3 to 4 tablespoons white sugar
1 tablespoon Thai fish sauce (also at Asian grocery)
2 cups coarsely chopped fresh cilantro leaves

In large stock pot combine lime juice, coconut milk, wine, curry paste, garlic, shallots, and fish sauce. Boil for 2 minutes,adjusting sweet and salt taste with sugar and fish sauce to your liking. Add mussels and cover pot. Cook for 5 to 8 minutes, stirring occasionally, until mussels are opened.
Remove any mussels that haven't opened. Toss with cilantro and pour mussels and broth into serving dish.
Serving Suggestions
Great with sticky rice or steamed basmati rice, or crusty baguette to soak up the broth.

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