A Big Bowl of Garlicky Mussels with Curry Cream
Serves 2 to 4 as a first course or more as an appetizer
1 1/2 tablespoons butter
2 garlic cloves, minced
1 teaspoon curry powder
1/4 cup dry white wine or dry vermouth
1 bag (2 pounds) bearded mussels, rinsed thoroughly in a sinkful of cold water
1/4 cup coconut milk
2 tablespoons chopped fresh cilantro
Heat butter, garlic, and curry powder in a large (11- to 12-inch) deep skillet (the wider the skillet the more evenly the shellfish cook) 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 2 to 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
Just the recipe I was looking for!