Coconut Curry Mussels

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
2 to 3 servings
Level:
Easy

Ingredients
  • 3 tablespoons Thai Ginger Marinade
  • 1 tablespoon red curry paste
  • 2 tablespoons dark brown sugar
  • 1 (13.5 ounce) can 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
Directions

In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.

Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.

*If mussels are not available substitute with 12 ounce bag of raw large count shrimp


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