Ivar's Mussels in Coconut Curry Sauce

• 3 tablespoons Thai Ginger Marinade
• 1 tablespoon red or green curry paste
• 2 tablespoons brown sugar
• 1 can (13.5 ounces) 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
• 1/8 cup chopped green onions

1. In a 2-quart saucepan, combine marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon garlic.
2. Bring to a boil, and then reduce heat to medium and simmer for 20 minutes, or until sauce thickens and is reduced by half.
3. Remove from heat.
4. Mussels:
5. Heat the butter in a large saute pan over medium-high heat.
6. Add mussels and the remaining garlic.
7. Add 1/2 cup of sauce to mussels.
8. Let simmer until mussels start to open, about 3 to 5 minutes.
9. Transfer to a shallow serving bowl and ladle over remaining sauce.
10. Garnish with green onions.
11. Cook's Note: If mussels are not available, you can substitute shrimp.

ginger marinade, red, brown sugar, coconut milk, white wine, garlic, butter, frozen mussels, green onions

Taken from www.foodnetwork.com/recipes/ivars-mussels-in-coconut-curry-sauce.html (may not work)