Mussels with Coconut Curry Sauce
- Preparing Time: -
- Total Time: -
- Served Person:
- 3 tablespoons fresh lemon juice
- 2 small bay leaves
- chopped fresh parsley
- 1 1/2 cups dry white wine
- 1/4 cup chopped shallots
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 9 g(3%)
- Cholesterol 39 mg(13%)
- Fat 16 g(25%)
- Fiber 1 g(4%)
- Protein 15 g(30%)
- Saturated Fat 12 g(59%)
- Sodium 336 mg(14%)
- Calories 266
Preparation Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.
Preparation Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.
