Mussels with Coconut Curry Sauce

• 2 tablespoons (1/4 stick) butter
• 1/4 cup chopped shallots
• 2 tablespoons Madras curry powder
• 1 14-ounce can unsweetened coconut milk
• 1 1/2 cups dry white wine
• 3 tablespoons fresh lemon juice
• 2 small bay leaves
• 2 pounds black mussels, scrubbed, debearded
• Chopped fresh parsley

1. Melt butter in heavy large pot over medium heat.
2. Add shallots and curry powder; stir until fragrant, about 1 minute.
3. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes.
4. Add mussels.
5. Increase heat, cover and boil until mussels open, about 6 minutes.
6. Using tongs, place mussels in 4 bowls (discard any mussels that do not open).
7. Boil sauce until slightly thickened, stirring occasionally, about 2 minutes.
8. Season with salt and pepper; discard bay leaves.
9. Spoon sauce over mussels.
10. Sprinkle with parsley.

butter, shallots, curry powder, unsweetened coconut milk, white wine, lemon juice, bay leaves, black mussels, fresh parsley

Taken from www.epicurious.com/recipes/food/views/mussels-with-coconut-curry-sauce-103813 (may not work)