IVAR'S MUSSELS IN COCONUT CURRY SAUCE

Ivar's Mussels in Coconut Curry Sauce image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 9

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1 pound fresh or frozen mussels, rinsed, de-bearded and drained
1/8 cup chopped green onions
3 tablespoons Thai Ginger Marinade
1 tablespoon red or green curry paste
2 tablespoons brown sugar
1 can (13.5 ounces) coconut milk (shake before using)
1/2 cup white wine
2 tablespoons chopped garlic
3 tablespoons butter

Steps:

Sauce:
In a 2-quart saucepan, combine marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon garlic. Bring to a boil, and then reduce heat to medium and simmer for 20 minutes, or until sauce thickens and is reduced by half. Remove from heat.
Mussels:
Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining garlic. Add 1/2 cup of sauce to mussels. Let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow serving bowl and ladle over remaining sauce. Garnish with green onions.