Coconut Curry Mussels
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- pinch of salt and black pepper
- 2 cloves garlic minced
- 2 tsp fresh ginger grated
- 1 cup dry white wine
- 1/4 cup green curry paste
- 1 can coconut milk
- 2 pounds fresh mussels scrubbed
For Serving
- fresh cilantro chopped
- 1 lime juiced
- grilled bread
Instructions
- Start by preparing the mussels. Scrub them under running water. Discard any mussels whose shells aren't closed shut.
- In a large saucepan or Dutch oven over medium heat, melt the butter with the olive oil. Add the onion, salt and pepper and sauté for 5-7 minutes or until translucent.
- Add the garlic and ginger and cook for another 2-3 minutes, stirring.
- Add the wine and cook until it is reduced by about half. Add the coconut milk and whisk in the curry paste until dissolved.
- Increase the heat to medium-high and bring to a simmer. Taste the broth and adjust seasonings to your liking.
- Add the mussels, cover the pot, and cook for 8-10 minutes until the mussels have opened (discard any that do not open.)
- Before serving, squeeze in the lime juice and top with fresh cilantro.
- Serve with grilled bread or crusty baguette to soak up the broth. Add a simple salad to complete the meal (and maybe even the rest of the wine!)