Combine chili paste, garlic, ginger, hot pepper flakes, cumin and turmeric in the bowl of a food processor. Process until smooth.
In a large pot, heat oil over medium heat. Add the paste and cook stirring until fragrant, about 2 minutes. Add onions and sautee until softened, about 5 minutes. Stir in coconut milk, sugar and salt. Stir well, Add mussels. Cover and cook until mussels shells open, about 5 minutes. Discard any that do not open.
Add lime juice and serve.
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 259 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 19.7g||99 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 62.7mg||19 %|
|Sodium 671.2mg||23 %|
|Potassium 1249.5mg||33 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 25.5g|
|Protein 30.7g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 479
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