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Chino Latino Coconut Curry Mussels



  • 2 cups coconut milk
  • 1/2 pineapple, finely chopped
  • 1/4 cup red curry paste
  • 1/4 cup fish sauce
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 pounds mussels, debearded
  • 2 tablespoons green onion, finely sliced


  1. Combine coconut milk, pineapple, curry paste, fish sauce, and sugar in a large saucepan and bring to a boil. Mix well and simmer for 5 minutes.
  2. Add mussels, cover, and allow to simmer until all mussels are completely open (about 5 minutes).
  3. Place in serving dish and garnish with chopped green onion.

Serves 2 as an entree, 3 to 4 as an appetizer.

Source: Chef Todd Bolton - Chino Latino, Minneapolis-St. Paul, Minnesota


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