Garlicky Mussels With Curry Cream

Garlicky Mussels With Curry Cream

Garlicky Mussels With Curry Cream

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 1/2 tablespoons butter
  • 1/4 cup coconut milk
  • 1 teaspoon curry powder
  • 1/4 cup dry white wine or dry vermouth
  • 2 tablespoons chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 inch bag (2 pounds) bearded mussels, rinsed thoroughly a sinkful of cold water
Instructions

Heat butter, garlic, and curry powder in a large (11- to 12-inch) deep skillet over medium-high heat.When garlic starts to sizzle and turn a little golden, add wine and mussels. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until mussels open, 4 to 5 minutes.Reserving liquid in pan, divide shellfish between 4 large soup plates.

Whisk in coconut milk and cilantro; simmer to blend flavors and reduce slightly.Spoon a portion of sauce over each plate of mussels and serve immediately.

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