Recipe courtesy of Mary Sue Milliken and Susan Feniger

Red Curry with Mussels

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 6 servings
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4 pounds fresh mussels, washed and debearded


  1. Prepare Braised Duck with Red Curry, substituting vegetable oil instead of duck fat, and fish stock in place of duck stock. After cooking the sauce, add the mussels along with the stock and simmer mussels until shells open. After transferring to platter, remove mussels from shells and stir into warm sauce.;

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