Curry Coconut Mussels Babalu’s

(Cooked by guest Mike Kuehnel)

½ medium onion, finely chopped
2 cloves garlic, minced
1 T finely grated peeled fresh ginger
2 T vegetable oil
½ C dry white wine
½ C fresh orange juice
¼ C fresh lime juice
1 tsp curry powder
1 tsp chopped fresh thyme
¾ tsp crumbled saffron threads
1 bay leaf
1 14 oz can unsweetened coconut milk
1 tomato, peeled, seeded and chopped
½ T sambal oelek
2 T chopped fresh cilantro
2Lbs mussels, well scrubbed

Cook onion, garlic & ginger in oil in a large heavy pot over medium low heat. Stir in wine, juices, curry powder, thyme,. Saffron, bay leaf, milk, tomato and sambal. Simmer uncovered stirring occasionally until slightly reduced, 15 minutes.

Add cilantro & mussels and cook covered over high heat just until mussels open, 3 to 4 minutes. Season with salt & serve immediately

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