Coconut Curry Mussels
Plump mussels steam in a fragrant coconut curry broth loaded with lemongrass, ginger, and lime. Serve with crusty bread for sopping up every last drop of the sauce.
Ingredients
- 2 pounds mussels, scrubbed and debearded
- 1 tablespoon coconut oil
Instructions
- Sort through the mussels and discard any with cracked shells or any open ones that do not close when tapped firmly against the counter.
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