Red Thai curry with mussels and stir-fry vegetables.
Rinse the mussels under running water.
Remove mussels that are broken or that do not automatically close after a large tap on the counter.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Clean the lime. Cut the ginger and lime into slices. Spread the vegetables, red pepper, ginger and lime over the bottom of a large pan.
Place the mussels on the vegetables, season with pepper.
Mix the coconut milk with the curry paste and pour it into the pan for 5-8 minutes until done. Shake the pan occasionally (with the lid closed) occasionally well.
Remove the mussels that have not opened after heating.
Slice the coriander. Garnish the mussels with the coriander.
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