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In the Kitchen
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 2 to 3 servings
Share This Recipe
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 2 to 3 servings
Ingredients
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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