Published May brbrSteamed Mussels in Thai Curry Sauce benefit from the sweetness of coconut milk the spicy heat of red curry paste the sharp tang of lemongrass lime and lemon and the more savory flavors of fish sauce and chicken broth The wellbalanced recipe is finished off with some fresh tomatoes and cilantro The food pictured was adapted from a dish at Blue Ginger restaurant in Wellesley Massachusetts Photograph by Romulo Yanes from the May GourmetbrbrPhoto licensed from the Cond Nast Collection home of The New Yorker Vogue Vanity Fair and other popular brands Find this and other artwork at the Cond Nast Collection
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Product ID: 12500938950A