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Steamed Mussels With Lemongrass Coconut Curry Recipe

21 faves
Nutrition per serving    (USDA % daily values)
CAL
338
FAT
33%
CHOL
37%
SOD
78%

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Ingredients for 4 servings

2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don

1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)

2 bottles of clam juice (or substitute with vegetable broth + wine)

1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid

1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)

1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)

1 teaspoon sugar

3 small skeins of mung bean noodles, soaked in cold water for 5 minutes

chopped scallions & chili for topping

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