Coconut Curry Mussels

By joanmarie

Yum! Coconut curry mussels is not only a delicious meal, it's super healthy and full of heart healthy omega-3s. Serve with your favorite crusty bread to sop up every drop of the delectable sauce.

Ingredients

• 4 pounds mussels
• 1 tablespoon grapeseed or canola oil
• 1 medium onion, sliced
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon fennel seeds, crushed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 (14-ounce) can "lite" coconut milk
• 1/2 cup dry white wine
• Fresh cilantro, chopped, for garnish

Preparation

Step 1

Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "beard" pinched between the shells (most cultivated mussels have had the beards removed).

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, until translucent, about 3 minutes.

Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; cook until the tomatoes soften, 1 to 2 minutes.

Add coconut milk and wine; bring to a boil and cook for 2 minutes.

Add the mussels, cover and reduce heat to medium. Cook for 6 minutes. Remove the mussels with a slotted spoon to a large bowl (discard any unopened mussels); cover to keep warm.

Boil the sauce over high heat for 5 minutes to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.