Recipe courtesy of Sandra Lee
Episode: Seafood
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
2 to 3 servings
Level:
Easy

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

My Private Notes

Add a Note
Get the Recipe

Fried Rice Pineapple Boat

Who needs bowls when you can serve fried rice in scooped-out pineapples?

IDEAS YOU'LL LOVE

Coconut-Curry Mussels

Recipe courtesy of Food Network Kitchen

Ivar's Mussels in Coconut Curry Sauce

Recipe courtesy of Ivar's Restaurant

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories