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Thai Red Curry Mussels

kept byroe
recipe byThe Kitchn

2 to 3 pounds mussels
1/2 yellow onion, sliced thinly
1 red bell pepper, sliced thinly
2 cloves garlic, minced
1 inch ginger, minced (about 1 tablespoon)
4 tablespoons red curry paste
2 tablespoons brown sugar
1 tablespoon fish sauce
1 14-oz can coconut milk
1/2 cup chicken broth
1 lime, cut into wedges
1 ciabatta loaf, thinly sliced and toasted



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