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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. mussels (fresh, cleaned and scrubbed)
- 2 shallots (finely minced)
- 1 Tbsp. olive oil
- 1 garlic clove
- 1 inch ginger (grated)
- 8 oz. coconut milk
- 1 tsp. fish sauce
- 1 lime (juice of)
- 1 bunch fresh coriander (to serve)
- 1 Thai chili (chopped, to serve, optional)
- 2 spring onions (only green tops, finely sliced)
- 2 limes (quartered, to serve)
- 2 cups jasmine rice (steamed, to serve)
- 3 green chillies (medium, deseeded and roughly chopped)
- 1 spring onion (roughly chopped)
- 1 inch fresh ginger (piece of, peeled and grated)
- 1 garlic cloves (crushed)
- 1 bunch fresh coriander (stalks and roots)
- 1 lemongrass stalks (chopped)
- 1 lime (grated zest and juice)
- 4 kaffir lime leaves (finely chopped, if unavailable, use the grated zest of 1 extra lime)
- 1/2 inch galangal (piece, peeled and chopped, optional)
- 1 Tbsp. coriander seeds (crushed)
- 1/2 tsp. ground cumin
- 1 tsp. black peppercorns (crushed)
- 1 tsp. Thai fish sauce
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