Ivar's Mussels in Coconut Curry Sauce

Deselect All

1 pound fresh or frozen mussels, rinsed, de-bearded and drained

1/8 cup chopped green onions

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