Mussels with Coconut Curry Sauce
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1/4 cup chopped shallots
- 2 tablespoons Madras curry powder
- 1 14-ounce can unsweetened coconut milk
- 1 1/2 cups dry white wine
- 3 tablespoons fresh lemon juice
- 2 small bay leaves
- 2 pounds black mussels, scrubbed, debearded
- Chopped fresh parsley
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