Roasted Mussels With Coconut Curry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Serve with white rice or a salad or an Asian style slaw. Ingredients:
6 lbs mussels, scrubbed |
2 tablespoons butter |
1 tablespoon garlic clove, minced |
2 tablespoons ginger or 2 tablespoons lemongrass, chopped |
2 tablespoons curry powder |
salt & freshly ground black pepper |
1 cup sweet white wine |
1 (14 ounce) can coconut milk (can weight is estimated) |
lime wedge, for garnish |
fresh cilantro, chopped for garnish |
peanuts, chopped for garnish |
green onion, chopped for garnish |
Directions:
1. Preheat oven to 450 degrees F.
2. Spread mussels in a large roasting pan.
3. Heat butter in a small skillet over medium heat; when it starts to foam, stir in garlic, ginger or lemongrass.
4. Cook until softened slightly, then add curry powder, stirring constantly, season with salt and pepper.
5. Pour in the wine once the spices are fragrant.
6. Pour the mixture over the mussels and put in oven.
7. Roast mussels until some of them open, about 10 minutes; pour coconut milk over, shake to loosen, then return to oven until all the mussels open, about 5 to 10 minutes longer.
8. Taste for seasonings then serve with garnishes.
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