Steam mussels over a bath of flavorful liquids–the shells open up and the mussels become tender in about 5 minutes.
1 1/2 teaspoons butter
2 tablespoons minced shallots
3 garlic cloves, minced
1 1/2 pounds mussels, scrubbed and de-bearded (about 40)
1/4 cup dry white wine
1/2 cup light coconut milk
1/2 teaspoon curry powder
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
Increase heat to medium-high. Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.