Ingredients
Method
- Melt the butter in a heavy-bottomed pan over medium heat.
- Add garlic, shallots, hot pepper, and curry powder to the butter. Sauté until fragrant.
- Stir in the chadon beni, pearl onions, and coconut milk. Bring to a gentle simmer, allowing the flavors to combine.
- Add the mussels and stir gently to coat them in the seasoned coconut milk sauce.
- Reduce the heat to low, cover, and heat the mussels according to the package instructions until thoroughly heated.
- Allow the liquid to thicken slightly. If it gets too dry, add a splash of white wine.
- Make sure the mussels are heated thoroughly before serving. If using fresh, raw mussels, cook them fully and discard any that remain closed after cooking.
- Stir in the black pepper, then taste the sauce and adjust the salt as needed.
- Sprinkle in chopped parsley before serving.
- Serve hot with toasted bread or pasta.
Nutrition
Notes
Using frozen, fully cooked mussels: Follow the package instructions for preparation and heating. Heat until thoroughly hot throughout. Shell opening alone isn't a reliable way to determine whether precooked mussels are heated.
Using fresh, raw mussels: Scrub and debeard before cooking. Discard cracked shells and any open mussels that don't close when tapped. Cook thoroughly, and discard any that remain closed after cooking.
Recipe Printed From ThisBagoGirl.com
