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Saturday, 2 June 2012

Mussels in coconut curry sauce

By: Miriam Borys
2 lb.    Mussels
¼ cup olive oil
2/3 – 1 can coconut milk (400ml)
2 shallots
2 – 4 cloves of garlic
½ cup cilantro
2 tsp. Madras curry
1 cup white wine
Fresh bread of choice
1.     To prepare mussels rinse under cool running water. Tap any mussels that do not close tightly against the counter or bowl. If they do not close DO NOT USE …THROW AWAY.
2.     De-beard mussels.
3.    Dice 2 shallots & garlic
4.    Sauté shallots & garlic in oil until nicely browned but not burnt.
5.    Add curry and continue to sauté to release the curry flavor
6.    Add white wine to deglaze
7.    Add coconut milk and bring to a rapid boil.
8.    Add cilantro.
9.    Add mussels all at once, cover and cook for 2 minutes until scallops open.
10.  Serve immediately with bread to soak up the white wine coconut sauce.

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