• 2servings
  • 35minutes

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Nutrition Info . . .

VitaminsA, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons Thai Ginger Marinade

  2. 1 tablespoon red curry paste

  3. 2 tablespoons dark brown sugar

  4. 1 (13 1/2 ounce) can coconut milk (shake before using)

  5. 1/2 cup white wine

  6. 2 tablespoons chopped garlic

  7. 3 tablespoons butter

  8. 1 pound fresh or frozen mussels*, rinsed, de-bearded and drained

Instructions Jump to Ingredients ↑

  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. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.

  2. Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels . Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.

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


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