Mussels with Coconut Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mimosa in Los Angeles uses coconut milk in this version of a Breton classic. Ingredients:
2 tablespoons (1/4 stick) butter |
1/4 cup chopped shallots |
2 tablespoons madras curry powder |
1 14-ounce can unsweetened coconut milk |
1 1/2 cups dry white wine |
3 tablespoons fresh lemon juice |
2 small bay leaves |
2 pounds black mussels, scrubbed, debearded |
chopped fresh parsley |
Directions:
1. Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.
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