Mussels - Curried, Coconut

By kathryns

delicious; you'll want to drink the sauce!

Ingredients

• 1 TB olive oil
• 2 c. chopped onion
• 1 TB finely chopped, peeled fresh ginger
• 1 jalapeno pepper, chopped
• 2 tsp red curry paste
• 1 c light coconut milk
• 1/2 c. dry white wine
• 1 tsp dark brown sugar
• 1/4 tsp kosher salt
• 2 lbs small mussels, scrubbed (about 60)
• 3/4 c. small basil leaves
• 3 TB fresh lime juice
• 4 lime wedges

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. Heat a large Dutch oven over med-hi heat. Add oil; swirl to coat. Add onion, ginger, garlic, jalapeno; saute' 3 min, stirring frequently.

2. Stir in curry paste; cook 30 seconds, stirring constantly

3. Add coconut milk, wine, sugar, salt. Bring to boil. Cook 2 minutes

4. Stir in mussels; cover and cook 5 minutes

5. Stir in 1/2 c. basil and lime juice

6. Divide among 4 bowls; spoon coconut broth over each service; sprinkle with remaining basil; serve with lime wedges OR *present in a large serving bowl rimmed with bar-b-qued corn chunks (2" - 3")*