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    Mussels: Malaysian-Style Mussels

    Source of Recipe

    From "Mad Hungry: Cravings" by Lucinda Quinn

    Recipe Introduction

    "This recipe was inspired by our local Belgian beer place, which has several different versions of moules frites on the menu: an enamel pot of mussels comes with a cone filled with crispy French fries and a mayonnaise dipping sauce alongside. My favorite is the Malaysian style, which is a riff on laksa, a coconut curry soup with Chinese-Malay elements. At home, mussels take literally minutes to prepare and need only a crispy baguette to sop up all the delicious juices."

    List of Ingredients

    ◦ 2 tablespoons safflower oil
    ◦ 2 cloves garlic, minced
    ◦ One ˝-inch-piece ginger, peeled and minced
    ◦ 1 tablespoon Thai red curry paste
    ◦ 1 cup unsweetened coconut milk
    ◦ 2 pounds mussels, scrubbed clean and beards removed
    ◦ 12 cilantro sprigs
    ◦ 1 lime, cut into wedges


    Heat a large deep skillet over medium-high heat. Add the oil. When it shimmers, add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and cook for 1 minute. Add the coconut milk and bring to a boil.

    Add the mussels to the skillet, cover, and cook just until they open, 2 to 3 minutes. With a slotted spoon, transfer them to a serving bowl. (Discard any unopened mussels.)

    Pour the sauce over the mussels, garnish with the cilantro and lime, and serve immediately. Put out a bowl for the shells.

    Serves 4




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