Curried mussels
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Steam mussels over a bath of flavorful liquids—the shells open up and the mussels become tender in about 5 minutes.
Ingredients
Salted butter
1½ tsp
Shallot
2 Tbsp, chopped, minced
Garlic
3 clove(s), minced
Uncooked mussels in shells
1½ pound(s), edible portion, scrubbed and debearded (about 40)
White wine
¼ cup(s), dry
Canned unsweetened light coconut milk
½ cup(s)
Curry powder
½ tsp
Table salt
¼ tsp
Cilantro
2 Tbsp, chopped
Instructions
1
Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
2
Increase heat to medium-high. Add coconut milk, curry powder and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro. Yield: 4 servings (serving size: 10 mussels, about 1⁄4 cup sauce and 11⁄2 teaspoons cilantro).
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