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Steamed Mussels with Thai-Style Coconut-Curry Broth
Ingredients
  • 8 sprigs cilantro, leaves and stems roughly chopped and reserved separately
  • 4 medium cloves garlic, thinly sliced
  • 2 small shallots, thinly sliced
  • ½ teaspoon whole  coriander seeds
  • ½ teaspoon dried Thai chiles or red chile flakes
  • 1 teaspoon zest plus 1 tablespoon juice from 1 lime (plus additional limes for serving)
  • Kosher salt
  • 1 ( 15- ounce) can coconut milk (do not shake before opening)
  • 1 tablespoon vegetable or  canola oil
  • 1 tablespoon Thai green curry paste
  • 1 tablespoon brown or  palm sugar
  • 1 tablespoon fish sauce, plus more to taste
  • 2 pounds mussels (see notes)
  • 1 small Thai or serrano chile, thinly sliced
Steps
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