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Spicy mussels with coconut & coriander
The depth of flavour achieved with such a quick recipe is impressive, and the combination of Thai chillies, coconut milk and seafood is always a happy one. Mop up all the aromatic coconut milk with bread as you go.
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Put the coconut oil in a large, lidded saucepan and add the shallots, garlic, lemongrass, coriander stalks and chillies. Cook over a medium-low heat, stirring, for 6-8 minutes. Add the coconut milk and bring to the boil. Bubble for 2 minutes, then stir in the mussels and put on the lid. Cook for 5 minutes, until the mussels are piping hot, then stir in the fish sauce and lime juice. Ladle into large bowls, scatter with the coriander leaves and serve with fresh crusty bread on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,196kJ/ 526kcals
Fat
31g
Saturated Fat
26g
Carbohydrates
35g
Sugars
4.7g
Fibre
4g
Protein
24g
Salt
3.9g
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