Fresh mussels prepared in a slightly spicy Thai coconut milk sauce
Rinse the mussels with cold water. Discard any mussels that are broken or very heavy. Open mussels tap the edge of the sink a few times, they will not close, so throw them away. Finely chop the onion, ginger, red onion and garlic and sauté in a large stockpot or mussel pan with a little oil. Add the fish sauce and coconut milk. Bring to the boil and add the mussels to the pan. Put the lid on the pan and let it cook for 5-7 minutes. In between, shake the pan well with the lid on. When the time is up, take the lid off the pan and squeeze the lime over it. Finely chop the coriander and sprinkle over the mussels. Delicious with some bread or rice.
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Source: Leukerecepten by leukerecepten-nl.
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