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