Coconut Curry Mussels (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
3 tablespoons thai ginger marinade |
1 tablespoon red curry paste |
2 tablespoons dark brown sugar |
1 (13.5 ounce) can coconut milk (shake before using) |
1/2 cup white wine |
2 tablespoons chopped garlic |
3 tablespoons butter |
1 pound fresh or frozen mussels*, rinsed, de-bearded and drained |
Directions:
1. 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.
2. 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.
3. *If mussels are not available substitute with 12 ounce bag of raw large count shrimp
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