Coconut Curry Mussels

• 3 tablespoons Thai Ginger Marinade
• 1 tablespoon red curry paste
• 2 tablespoons dark brown sugar
• 1 (13.5 ounce) can coconut milk (shake before using)
• 1/2 cup white wine
• 2 tablespoons chopped garlic
• 3 tablespoons butter
• 1 pound fresh or frozen mussels*, rinsed, de-bearded and drained

1. In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic.
2. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes.
3. Remove from heat and set aside, keeping warm.
4. Heat the butter in a large saute pan over medium-high heat.
5. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels.
6. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes.
7. Transfer to a shallow bowl, discarding any unopened mussels.
8. *If mussels are not available substitute with 12 ounce bag of raw large count shrimp

ginger marinade, red curry, brown sugar, coconut milk, white wine, garlic, butter, mussels

Taken from www.foodnetwork.com/recipes/sandra-lee/coconut-curry-mussels-recipe.html (may not work)