Thai Coconut Mussels

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  • 1 cup(s) light coconut milk
  • 1 cup(s) lower salt chicken broth
  • 1/4 cup(s) fresh lime juice
  • 1 tablespoon(s) peanut oil
  • 2 cup(s) thin vertically sliced onions
  • 1 cup(s) chopped red pepper
  • 1 tablespoon(s) dark brown sugar
  • 2 tablespoon(s) minced ginger
  • 2 teaspoon(s) green curry paste
  • 60 mussels


  1. combine first 3 ingredients
  2. het a wok or large nonstick skillet over medium high. Add oil.
  3. Add onion and bell pepper., sir fry 2 min til tender, add sugar and next 3 ingredients thru curry paste, stir fry 1 minute
  4. add coconut milk \cook 1 minute
  5. add mussels and cook 6 min until opened

  6. yield 6 servings
June 2012

This recipe is a personal recipe added by pamswearingen and has not been tested or endorsed by MyRecipes.

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