Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9459 - JULIE SAHNI
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|Serving Size: 1 Serving (2218g)|
|Recipe Makes: 1|
|Calories from Fat: 760 (37%)|
|Amt Per Serving||% DV|
|Total Fat 84.4g||113 %|
|Saturated Fat 45.5g||227 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 501.8mg||154 %|
|Sodium 5319.3mg||183 %|
|Potassium 6681.1mg||176 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 92.5g|
|Protein 221.6g||317 %|
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Calories per serving: 2065
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