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Spicy coconut mussels

Spicy coconut mussels

One of my favored recipes

What you need:

  • 1 kg of mussels

  • 2 cloves of garlic

  • 1 onion

  • 1 big carrot

  • 1 can of coconut milk

  • the juice and shell of 1 lime

  • 4 dl vegetable stock

  • 1 tablespoon fish sauce

  • 2 red chili

  • 2 cm ginger

  • 1 large handful of fresh coriander

  • 1 tablespoon of red curry paste

  • 1 tablespoon of butter or oil

  • salt and pepper

 

Method:

  • Clean the mussels and remove the "beard" if some

  • Tap mussels that are open and if they do not close again, they must be discarded

  • Heat up deep plates in oven at 50 degrees

  • Chop onion, chili and garlic finely.

  • Peel the carrot and cut into julienne.

  • Grate the ginger.

  • In a large pot add some olive oil

  • Sauté onions, chili, garlic and carrot strips

  • Add grated ginger and red curry paste.

  • Add coconut milk and fish sauce.

  • Let boil for 5 min

  • Add grated lime zest.

  • Season with lemon juice, salt and pepper.

  • Add the mussels and boil for 5-6 minutes. The mussels must open completely.

  • Serve in the heated deep plates

  • Sprinkle with chopped fresh coriander and serve with good bread.

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