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MUSSELS IN THAI GREEN CURRY BROTH
Seafood
4-6Servings
Ingredients For Broth
1 T Oil
4 Cloves Garlic, peeled and thinly sliced
1 oz Piece of Ginger, peeled and thinly sliced
2 stalks Lemongrass, tough outer leaves removed and thinly sliced
1/2 Onion, small dice
Big pinch Salt
1 T Green Curry Paste
1 c White Wine
3 c Chicken Stock
5 sprigs Cilantro, chopped
Zest and Juice of 1 Lime
1 cans Coconut Milk
4 lb Mussels
1 Lime, cut into segments
To Cook The Mussels
In a large pot with a tight fitting lid, heat pot over high heat
Add mussels, broth and two good pinches of salt
Place lid on pot and cook until mussels are all opened, stirring occasionally
Remove mussels from pot and divide into bowls
Serve with a wedge of lime
12 Anson Street, Charleston, SC, 29401
843-577-0551
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