Recipe courtesy of Ivar's Restaurant
Ivar's Mussels in Coconut Curry Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 839
- Total Fat
- 64
- Saturated Fat
- 48
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 32
- Cholesterol
- 110
- Sodium
- 725
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
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
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.