Ingredients

  • 1 – 14 ounce can coconut cream (Savoy is our preferred brand)

  • 1 cup heavy cream

  • ¼ cup Vadouvan curry paste

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

  • 2 Tbsp. Butter

  • ½ cup cilantro, roughly chopped

  • Salt to taste

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. Vadouvan

  • 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. (Please see below for the curry paste recipe.)

  • 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.

  • Yield: Serves 6 – 8

Curry Paste Directions:

  • 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