4 pounds mussels, well scrubbed and de-bearded *
1/4 cup coconut milk
2 tablespoons fresh-squeezed lime juice
2 to 3 tablespoons fish sauce, or to taste
Zest of 1 lime
1 (or 1/2) fresh Thai chiles, minced
1 cup mung bean sprouts
1 cup cucumber, diced
2 scallions, white and light green parts only, cut thinly at an angle
1/2 cup red bell pepper, diced
1/2 cup chopped fresh cilantro
*There is an excellent tutorial by "The Kitchen"
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