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Coconut Lime Mussels
- 2 tbsp extra-virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 tsp peeled and grated fresh ginger
- 2 tsp minced lemongrass
- 3 tbsp fresh lime juice
- 2 cups/480 ml dry white wine
- 1 cup/240 ml unsweetened coconut milk
- 2 to 2 1/2 lb/910 g to 1.2 kg mussels, scrubbed and debearded
- 2 tbsp minced fresh flat-leaf (Italian) parsley or scallions
Directions:View on Epicurious
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