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For an exotic twist, start by browning 1 chopped onion, 2 cm grated ginger, 2 garlic cloves, 2 teaspoons turmeric and 2 teaspoons curry in some olive oil. Add the 8 pounds of cleaned mussels and let cook until they open. Add 3/4 cup white wine, 3/4 cup heavy cream and let cook for another 3 minutes. When done, sprinkle with some grated coconut or a dash of coconut milk.
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.