Ivar's Mussels in Coconut Curry Sauce

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 3 tablespoons Thai Ginger Marinade
  • 1 tablespoon red or green curry paste
  • 2 tablespoons brown sugar
  • 1 can (13.5 ounces) coconut milk (shake before using)
  • 1/2 cup white wine
  • 2 tablespoons chopped garlic
  • 3 tablespoons butter
  • 1 pound fresh or frozen mussels, rinsed, de-bearded and drained
  • 1/8 cup chopped green onions
Directions
Sauce:
  • In a 2-quart saucepan, combine marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon garlic. Bring to a boil, and then reduce heat to medium and simmer for 20 minutes, or until sauce thickens and is reduced by half. Remove from heat.

  • Mussels:

  • Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining garlic. Add 1/2 cup of sauce to mussels. Let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow serving bowl and ladle over remaining sauce. Garnish with green onions.

  • Cook's Note: If mussels are not available, you can substitute shrimp.


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