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Lindsey322
Thai mussel pan
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Ingredients
Directions
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Clean the mussels.
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Cook the sugarsnaps for 2-3 minutes and drain them.
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Heat the oil in a very large mussel or soup pot and fry the onion.
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Put in the curry paste and add the peppers, broccoli, sugarsnaps, coconut milk and mussels.Cook gently for about 6 minutes until the mussels are open. Spoon in between with a skimmer.
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Sprinkle the dish just before serving with coriander.
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Nutrition
545Calories
Sodium0% DV0g
Fat46% DV30g
Protein82% DV41g
Carbs8% DV25g
Fiber0% DV0g
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