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Thai mussel pan
 
 
4 ServingsPTM25 min

Thai mussel pan


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Directions

  1. Clean the mussels.
  2. Cook the sugarsnaps for 2-3 minutes and drain them.
  3. Heat the oil in a very large mussel or soup pot and fry the onion.
  4. 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.
  5. 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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