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Thai Coconut Mussels
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2 Pounds Mussels, Cleaned
2 Tablespoons Galangal, peeled and sliced thin
½ teaspoon Minced Garlic
1 teaspoon Minced Shallot
1 Each Lemon grass, 3 inches peeled and crushed
16 Ounces Coconut milk
2 Ounces Fish Sauce
4 Each Kaffir lime leaves, bruised and sliced thin
1/3 Cup Brown Sugar
¼ Cup Chopped Cilantro
2 Each Roma Tomato, peeled and diced
Heat up your sauté pan and add about 2 Tablespoons of oil until almost smoking and add the galangal, garlic and shallots. Sauté briefly until fragrant then add the coconut milk, lemongrass, and fish sauce. Reduce by a 1/3 and add brown sugar, and lime leaves.
P.O. Box 1552 Port Washington, NY 11050 · Office: 516-869-4883 · Cell: 516-659-4596