Curried Coconut Mussels

A big pot of curried coconut mussels makes a quick and satisfying meal with sauce that’s downright slurpable!

INGREDIENTS

- Mussels - Unsalted butter - Shallot - Garlic - Ginger - Curry powder - Light brown sugar - Dry sherry - Unsweetened coconut milk - Kosher salt - Thai chili - Lime

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Stir a couple tablespoons of kosher salt into a bowl of cold water. Add the mussels and allow them to soak for about 15-20 mins.

INSTRUCTIONS

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De-beard the mussels and scrub the shells well. Discard any open mussels. Drain and place the mussels in a bowl and drape a damp towel or paper towel over the top. Refrigerate.

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Melt the butter over med heat in a large Dutch oven. Add the shallot and cook for 2-3 mins until it begins to soften. Add the garlic, ginger and saute for 2-3 more mins.

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Add the curry powder and stir until fragrant. Mix in the brown sugar and deglaze with the sherry. Cook until the sherry is reduced by half.

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