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Ingredients
Curry Coconut Mussels with Soy Butter
- Ingredients
- 3 kilograms mussels
- 1 garlic clove
- 1 Red paprika
- 2 scallions
- 150 milliliters dry white wine (such as riesling)
- salt
- freshly ground peppers
- 300 milliliters unsweetened Coconut milk
- Curry (as much as desired)
- 150 grams Soy butter
Sort through the mussels and discard the ones that are opened. Rinse the remaining mussels and remove beards. Peel and finely chop the garlic. Rinse the bell peppers, cut in half, remove seeds and cut into small cubes. Rinse the scallions, shake dry and thinly slice into rings.
Heat the oil in a saucepan. Add the garlic, bell peppers and scallions, and cook for 1-2 minutes. Pour in the wine and season with salt and pepper to taste. Add the mussels and cook, covered, until the mussels are open, about 6-10 minutes.
Discard any mussels that remain closed. Remove the mussels from the pot and keep warm.
Bring the white wine mixture to a boil. Stir in the coconut milk and season with salt, pepper and curry to taste. Simmer over medium heat for 5 minutes.
Meanwhile, heat the soy butter in a skillet. Divide the mussels between soup plates and pour the coconut sauce over top. Drizzle with the butter. Serve immediately.