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Prawns and Mussels in a Curried Coconut Broth

February 2, 2011

Bursting with spicy-sweet flavor.

Here’s a lunch or dinner special from the kitchen of Michael’s New York that will excite your palate and leave you satisfied without feeling weighted down. Executive chef Kyung Up Lim and our whole team really nailed the perfect balance of sweet and savory flavors in this bright, fresh-tasting coconut curry sauce. It combines just the right amount of subtle sweetness with deep curry spices from our hand-mixed, freshly ground blend of seasonings. The sauce surrounds sweet and meaty honey mussels we’ve been getting from British Columbia and succulent prawns from the Gulf of Mexico. Micro greens, chives, and green onion add the final aromatic hits—and bursts of vivid color—to this delectable dish.

2 Comments leave one →
  1. February 2, 2011 2:41 pm

    now, that looks fabulous!

  2. Dale Williamson B.C Mussel Co. permalink
    December 1, 2012 2:20 am

    Micheal, you make us so proud.I want to go set the prawn trap!

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