Mussels in Coconut Curry
Ingredients
- 2 Tbsp butter
- 2 tsp minced garlic
- 2 Tbsp curry powder
- 1 - 14 ounce can unsweetened coconut milk
- 1 cup sweet white wine
- juice of 1 lime
- 2 small bay leaves
- 2 lbs black mussels scrubbed, bearded
Instructions
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Melt butter in heavy large pot over medium heat. Add garlic and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lime juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes.
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Using tongs, place mussels in 4 bowls (discard any mussels that do not open).
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Boil sauce until slightly thickened, stirring occasionally, about 2 minutes.
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Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Serve with toasted Hawaiian bread.