Ingredients

• 2 shallots, quartered
• 2 cloves garlic, halved
• 2 Tbsp. fresh ginger, chopped
• 1 Tbsp. oil
• 2 tsp. curry powder
• ¾ tsp. salt
• ¾ cup coconut milk
• 2 pounds mussels, cleaned & debearded
• ¾ cup pineapple, fresh or canned
• ¼ tsp. ground black pepper
• cilantro, lightly chopped; to taste
• Serve over:
• jasmine rice

Method

In food processor blend shallots, garlic & ginger.

Heat oil over med. in a soup pot. Add shallot mixture, stirring, about 3 min. Add curry powder & salt. Cook 1 min. Pour in coconut milk, simmer, scraping bits in bottom. Add mussels.

Cover & simmer until shells open, about 5 min. Stir in pineapple & pepper, just before serving. Garnish with cilantro.

Notes

Rice is not included in nutritional information.

Categories

Seafood