CURRY-COCONUT MUSSELS

Curry-Coconut Mussels image

Provided by evelynathens

Categories Mussels

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron thread
1 bay leaf (not California)
1 (14 ounce) can unsweetened coconut milk
1 tomatoes, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lbs mussels, well scrubbed (preferably cultivated)
lime wedge

Steps:

Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

Nutrition Facts : Calories 1033.9, Fat 68.2, SaturatedFat 42.7, Cholesterol 127.3, Sodium 1338, Carbohydrate 40.5, Fiber 2, Sugar 9.2, Protein 60.2