Mussels In Coconut Milk

• 1/2 cup vegetable stock
• 1 can (13-14 oz) coconut milk
• 4 1/2 lbs mussels, washed (discard any which are already open)
• 1 cup long-grain rice
• 1 None onion, peeled and finely chopped
• 1 tbsp butter or margarine
• 1 tsp all-purpose flour
• 1-2 tsp curry powder
• 1 bunch cilantro, chopped coarsely

1. Bring the stock and the coconut milk to a boil in a large pot. Add the mussels and cook, covered, for 8-10 mins, stirring occasionally. Cook the rice in boiling salted water according to the package directions.
2. Using a slotted spoon or spider, remove the mussels from the pot, discarding any which have remained closed. Pour the sauce through a sieve and reserve.
3. Melt the butter in a saucepan and saute the onion for about 2 mins, then dust it with flour, and mix well. Pour in the reserved sauce and add the curry powder. Season to taste and simmer for about 8 mins.
4. Add the mussels and half the cilantro and bring the sauce to a boil. Serve the mussels and sauce in bowls, sprinkled with the remaining cilantro, with the rice on the side.

vegetable stock, coconut milk, mussels, longgrain rice, onion, butter, flour, curry, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/19967 (may not work)