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Restaurant IPO - Coconut Curried Mussels

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Coconut Curried Mussels


17 mussels
4 oz curry sauce
3 slices ciabatta bread


1. Toast 3 pieces of ciabatta bread
2. Put mussels in sauté pan with a ¼ cup water, once mussels start to open up and water is gone, add sauce and toss until sauce is warm
3. Pour mussels and sauce into a bowl with sauce, 3 slices of toasted ciabatta bread go in one corner of the bowl standing up
4. Garnish with a sprinkle of parsley

Curry sauce


4 cans coco lopez
¼ C red pepper flakes
2 pinch saffron
2 C sliced shallot
2 C whole garlic
2 tsp curry powder


1. Sauté shallot and garlic
2. Add the rest of the ingredients
3. Bring to a light simmer, then cool


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