Ingredients

  • 1 – 14 ounce can Savoy coconut cream 

  • 1 cup heavy cream

  • ¼ cup Night Market Curry Paste

  • 1 ½ pound mussels, scrubbed and de-bearded (discard any mussels with broken or cracked shells or those with open shells that won't close)

  • 2 Tbsp. Butter

  • Salt to taste

  • ½ cup cilantro, roughly chopped

For the Curry Paste:

  • 1 Tbsp. Neutral flavored oil

  • 1 Tbsp. Butter

  • 1 cup red onion, diced

  • 1/3 cup ginger, peeled and thinly sliced

  • 4 cloves garlic, thinly sliced

  • ½ cup tomato purée

  • ½ cup water

  • 2 Tbsp. Brown sugar

  • 2 Tbsp. Night Market Spice Blend

  • 2 tsp. Seasoned rice wine vinegar

  • Pinch of salt

*Click on the spice(s) for more suggested uses

Directions:

  • In a large heavy bottomed pan add the coconut cream and heavy cream and bring to a boil, reduce heat to simmer and stir in the curry paste until dissolved.

  • Add the mussels to the pan and stir to coat, reduce heat to medium and cover the pot, cook for about three to four minutes.

  • Remove the lid from the pot, stir to coat and cover the pan for an additional two to three minutes.

  • Remove the lid and stir the mussels, add the butter and season lightly with salt, by this time, they should be opened.

  • Remove from the heat and discard any mussels that have not opened, add the cilantro and serve in bowls with the sauce 

  • Directions for the Curry Paste:

    • Heat the oil and butter in a heavy bottomed saucepan, over medium-high heat, add the onion, ginger and garlic and sweat the vegetables stirring all the while until the onions become translucent about 3 to 5 minutes

    • Add the remaining ingredients to the pan and bring to a boil, reduce heat and simmer until vegetables soften and mixture thickens

    • Purée mixture in food processor and store in refrigerator for up to seven days or freeze in an airtight container for up to three months

  • Yield: 6 to 8  servings