Mussels In Coconut Milk

1. 1

   Bring the stock and the coconut milk to a boil in a large pot. Add the mussels and cook, covered, for 8-10 mins, stirring occasionally. Cook the rice in boiling salted water according to the package directions.

2. 2

   Using a slotted spoon or spider, remove the mussels from the pot, discarding any which have remained closed. Pour the sauce through a sieve and reserve.

3. 3

   Melt the butter in a saucepan and saute the onion for about 2 mins, then dust it with flour, and mix well. Pour in the reserved sauce and add the curry powder. Season to taste and simmer for about 8 mins.

4. 4

   Add the mussels and half the cilantro and bring the sauce to a boil. Serve the mussels and sauce in bowls, sprinkled with the remaining cilantro, with the rice on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.