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Mussels with Coconut Curry Sauce
Ingredients
  • 2 tablespoons (¼ stick) butter
  • ¼ cup chopped shallots
  • 2 tablespoons Madras curry powder
  • 1 14-ounce can unsweetened coconut milk
  • 1 ½ cups dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 small bay leaves
  • 2 pounds black mussels, scrubbed, debearded
  • Chopped fresh parsley
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