Coconut Curry Mussels
2 lb mussels (washed and de-bearded)
1 can coconut milk
2 spoonfuls curry powder
onion (I used a handful of chopped onions)
garlic (I used 2 cloves, minced)
1/2 cup white wine
1- In a pan, add onions, garlic, coconut milk, wine, and curry powder (adjust to your taste). Bring to a boil and then turn the heat down. Let it simmer for about 20 minutes, it should reduce to a thicker sauce.
2- In another pan, melt the butter and mix in mussels at medium high.
3- Add the coconut curry sauce into the pan with the mussels.
4- Let them cook until all mussels are open.
I made these for the first time after watching a show that talked about coconut curry mussels! They are so good! A little sweet, a little salty, and a little spicy!