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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Steam mussels over a bath of flavorful liquids–the shells open up and the mussels become tender in about 5 minutes. Ingredients:
1 1/2 teaspoons butter |
2 tablespoons minced shallots |
3 garlic cloves, minced |
1 1/2 pounds mussels, scrubbed and de-bearded (about 40) |
1/4 cup dry white wine |
1/2 cup light coconut milk |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
2 tablespoons chopped fresh cilantro |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
2. Increase heat to medium-high. Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.
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