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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Seafood

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Total:: 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

My Private Notes

Name: Coconut Curry Mussels
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 to 3 servings
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