Mussels Cooked in a Coconut Curry Sauce
Ingredients
- 3 pounds of fresh mussels, scrubbed and debearded
- 2 tablespoons butter
- 2 shallots or small onion, finely chopped
- 3 to 4 tablespoons curry powder
- 1½ cups dry white wine
- 1 (13.5 ounce) can full-fat coconut milk
- ½ cup minced fresh cilantro leaves
- Sea salt and black pepper to taste
- Fresh lime wedges, for serving
- Baguette, for serving
Instructions
- Melt butter in a large kettle with a lid on medium high heat. Add the shallots or onion and cook until softened, about 5 minutes. Stir in the curry powder and cook for 30 seconds until fragrant. Add the wine and bring to a boil. Stir in the coconut milk and cilantro and cook for 3 minutes. Turn the heat to medium, add the mussels, cover and cook for 8 to 10 minutes, tossing and shaking the pan occasionally so all the mussels cook. When the mussels have opened, remove them from heat, discard any that have not opened, and serve with a baguette to soak up the juices.
