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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), 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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