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Spicy Thai Mussles
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Submitted by:
Jimmy |
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Mussels are a wonderful shellfish and this sauce really rocks! |
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INGREDIENTS:
- 1 pound(s) , Mussels
- 4 medium , Scallions Finely Sliced
- 5 tablespoon(s) , Dry Whit Wine
- 1 ounces , Creamed Coconut Diluted in 2 Tbls of Hot Water
- 0 as needed , Basil Leaves Shredded
- 2 tablespoon(s) , Lemon Juice
- 1 teaspoon(s) , Thai Curry Paste
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| Instructions: |
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Clean Mussels thoroughly, then place in a wok or large frying pan with the scallions and white wine (or Fish Stock); cover tightly and cook over high heat (3-5 minutes). Mix curry paste and creamed coconut; remove lid (all the Mussels should have opened - discard any that remain firmly shut). Mix the coconut/ curry paste into the juices, adding lemon juice to taste; divide between 2 hot soup plates - garnish with basil leaves and serve. |
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