Mussels And Shrimp In Coconut-Lime Broth

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Washington Post


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5 medium cloves garlic

2-inch piece ginger root

1 or 2 serrano chili peppers

2 medium red or orange bell peppers

1 medium red onion

1 stalk lemon grass, tough outer leaves discarded

2 pounds mussels

1 tablespoon extra-virgin coconut oil (optional; may substitute extra-virgin olive oil)

2 tablespoons extra-virgin olive oil

Fine sea salt

20 large raw shrimp (about 1 1/4 pounds)

2 medium limes

1 medium orange

3 scallions

14 ounces coconut milk (may use low-fat)

3 cups organic vegetable broth

Leaves from 8 sprigs cilantro

Sweet chili sauce or toasted sesame oil, for serving (optional)

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