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Thai mussels
Red Thai curry with mussels and stir-fry vegetables.
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Ingredients
Directions
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Rinse the mussels under running water.
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Remove mussels that are broken or that do not automatically close after a large tap on the counter.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
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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.
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Place the mussels on the vegetables, season with pepper.
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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.
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Remove the mussels that have not opened after heating.
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Slice the coriander. Garnish the mussels with the coriander.
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Nutrition
665Calories
Sodium0% DV2.215mg
Fat46% DV30g
Protein116% DV58g
Carbs13% DV38g
Fiber32% DV8g
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