Curried Mussels

• 1 1/2 teaspoons butter
• 2 tablespoons minced shallots
• 3 garlic cloves, minced
• 1 1/2 pounds mussels, scrubbed and de-bearded (about 40)
• 1/4 cup dry white wine
• 1/2 cup light coconut milk
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro

1. Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; saute 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
2. Increase heat to medium-high. Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.

butter, shallots, garlic, mussels, white wine, light coconut milk, curry powder, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-mussels (may not work)