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Thai Coconut Curry Mussels

Thai Coconut Curry Mussels

Thai Coconut Curry Mussels


2 lb. Mussels
¼ cup olive oil
1 Tbsp. butter
1 can coconut milk (400ml)
½ red onion
4 cloves of garlic
½ cup cilantro
1 Tbsp. Red Thai curry paste
1 cup white wine
Fresh bread of choice

To prepare whole shell 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. De-beard mussels.

Dice onions & garlic and sauté in oil and butter until cooked but not burnt. Add curry and continue to sauté to release the curry flavor. Add coconut milk and bring to a rapid boil.

Add white wine and ½ of the cilantro. Bring back up to the boil. Add mussels all at once, cover and cook for 3 minutes until mussels open.

Serve immediately with bread to soak up the white wine coconut sauce.


Complementary Wines: Gewürztraminer Late Harvest, Pinot Blanc, Pinot Noir, Sauvignon Blanc

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