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Danalace
Thai mussels with brown rice
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Ingredients
Directions
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Cook in a pan with plenty of boiling water with some salt the rice as indicated on the package.
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Rinse the mussels with cold water and remove damaged ones.
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Cut the onions in quarter rings, chop the pepper and garlic coarsely.
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Cut the bean sprouts into smaller pieces.
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Cut the peppers and celery into oblique strips.
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Cut the lime into segments and chop the coriander roughly.
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Heat the oil in a large pan over high heat.
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Fry in the oil, onion, pepper, garlic, bell pepper and celery for 3 minutes.
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Then add the bean sprouts, sugar, coconut milk and some salt, stir well.
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Put half of the vegetable mixture in another large pan with lid and put both on medium to high heat.
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Divide the mussels over the pans and put a lid on them.
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Let cook in 5 to 7 minutes until all the shells are open.
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Stir well with half of the coriander and the juice of a few limes, spread over the two pans.
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Serve the mussels with vegetables on top of the rice in deep plates with the remaining wedges of lime.
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Sprinkle the rest of the coriander at the table.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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