coconut curry mussels

This is the kind of meal I make when all the kids are spending time at their grandparents.  Mussels are so incredibly fast and easy to prepare.  I'm definitely going to have to introduce my children to this dish.

I cut back the amount of curry in this dish.  You could easily add 2 or 3 Tablespoons of curry powder/paste if you like things really spicy.

Coconut-Curry Mussels - adapted from Martha Stewart
serve 4
1 Tablespoon unsalted butter
1 garlic clove, minced
2 tablespoons minced peeled fresh ginger
1 can (13.5 ounces) unsweetened coconut milk
1 Tablespoon curry powder or curry paste
3 pounds mussels, rinsed
2 Tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

In a large pot with a lid, melt butter over medium high heat.  Add the garlic and ginger and cook for 1 minute.  Add the curry powder and cook until fragrant, another minute.  Whisk in the coconut milk and bring to a simmer over high.  Add the mussels and stir to combine.  Cover the pot and reduce the heat to medium high.  Allow the mussels to cook until open, approximately 5 minutes.  Stir once during cooking.  Remove the pot from heat.  (Discard any unopened mussels.)  Stir in the lime juice and chopped cilantro.

Serve over basmati rice.