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Emeril's Thai Mussels With Squash Recipe

Nutrition per serving    (USDA % daily values)
CAL
606
FAT
113%
CHOL
32%
SOD
92%

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Ingredients for 4 servings

1/2 cup chopped white onions

2 pounds small mussels, scrubbed and bearded, broken or open mussels discarded

1 tablespoon packed light brown sugar

2 to 4 tablespoons Thai red curry paste, depending on desired heat level

8 lime wedges, garnish

2 tablespoons vegetable oil

2 tablespoons nam pla (Thai fish sauce )

2 teaspoons minced garlic

2 cups peeled butternut squash, 1-inch diced

1 cup thinly chopped red bell peppers

1 (14-ounce) can unsweetened coconut milk

1/2 cup chopped Thai basil leaves

6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest

Steamed jasmine rice or long-grain rice, accompaniment

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