Coconut Curry Mussels
INGREDIENTS
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
butter
RECIPE
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!
Eugenia is a 27 year old who loves beauty products, food, shoes, computers, tech gadgets, and anything pretty and interesting. She works as a consultant for banks as her day job and travels a lot because of it.
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I love how easy this recipe sounds – great post Eugenia! And I love mussels too – I'm gonna have to do this recipe soon
I still remember the recipe you did for baked tilapia fillets and I've totally followed that recipe so many times!
yummmm sounds amazing! i love mussels and curry. thanks for sharing.
looks yummy!
This sounds incredible! I love mussels because they're so great with every sauce
Love the coconut curry part..just not the mussels. I just can't.go.there.
@Tracy D WHAT?! You don't like mussels?! LOL, I love them!