2 Tbsp, minced
3 medium clove(s), minced
Uncooked mussels in shells
1½ pound(s), scrubbed and debearded (about 40)
¼ cup(s), dry
Light unsweetened coconut milk
2 Tbsp, chopped
- 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.
- 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).