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February 01, 2010

Sustainable seafood recipe: mussels in curry sauce

Mussels in Red Thai Curry Sauce
Serves 6

Ingredients:
2 tablespoons unsalted butter
2 tablespoons curry powder
1 pound tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped, peeled fresh ginger
2 14-ounce cans unsweetened coconut milk
¼ cup chopped fresh cilantro
¾ teaspoon sea salt
3 pounds mussels, scrubbed, debearded
Fresh cilantro and lime wedges, for garnish

Procedure:
1) Melt butter in large pot over medium-high heat. Add curry powder, tomatoes, garlic, and ginger; sauté until garlic is tender, about 2 minutes.
2) Add coconut milk, cilantro, and salt; bring to a boil and simmer a few minutes.
3) Add mussels; cover and cook until mussels open, about 5 minutes. Discard mussels that do not open.
4) Transfer to serving bowl. Top with extra curry sauce and garnish with fresh cilantro and lime.

Learn why we promote sustainable seafood, and why we chose farmed mussels as February's fish of the month.
 
Posted by Kim Stakal, conservation

Fish of the month is sponsored by:
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