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Thai mussels

Recipe from: 3/18/2004 12:00:00 AM

Ingredients 6
Servings 20


  • 125
  • 1
    x 2.5 cm piece of fresh ginger, grated
  • 2
    small chillies, seeded and finely chopped
  • 400
    coconut milk
  • 2
    limes, juice and rind
  • 20
    frozen mussels in their shells, defrosted


Heat 25 g of the butter and gently stir-fry the ginger and chillies for a few minutes.
Add the coconut milk and lime juice and rind and simmer for about 10 minutes or until the mixture thickens to the consistency of mayonnaise.
Meanwhile use a teaspoon to remove the mussels from their shells.
Rinse the shells and leave to dry on paper towels.
Heat the remaining butter in a pan and rapidly stir-fry the mussels over high heat for about two minutes or until they just starts to brown.
Return each mussel to a shell and top with a little of the coconut cream.

Read more on: fish/seafood  |  stir-fry


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