Coconut Curry Mussels

1. 1

   In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic.

2. 2

   Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes.

3. 3

   Remove from heat and set aside, keeping warm.

4. 4

   Heat the butter in a large saute pan over medium-high heat.

5. 5

   Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels.

6. 6

   Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes.

7. 7

   Transfer to a shallow bowl, discarding any unopened mussels.

8. 8

   *If mussels are not available substitute with 12 ounce bag of raw large count shrimp

* Per serving · 4 servings · Values may vary.

No additional tips available.