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THAI GINGER MUSSELS

Semi-Homemade Cooking 2 by Sandra Lee

Asian meals are not served in courses. Appetizers, soups, meats, and vegetables are presented and eaten together. This dish, a spicy mix of ginger and Thai flavorings, enlivens all it accompanies. The bolder flavors bring out the mussels' subtle sweetness. Mimic the mood with dramatic servers in colors like black and red.

servings 2 to 3
prep time 10 minutes
cooking time 25 minutes
 

• 1  can (13.5-ounce) coconut milk, A Taste of Thai®
• 1/2 cup white wine
• 2  tablespoons Thai ginger marinade, Lawry's®
• 1  tablespoons brown sugar
• 1  tablespoon curry paste (red or green), Thai Kitchen®
• 1  tablespoon bottled minced garlic, McCormick®
• 3  tablespoons butter, Land O Lakes®
• 1  pound fresh or thawed frozen mussels* (rinsed, de-bearded, and drained)
• 2  tablespoons chopped green onion, for garnish


1. For sauce, in a medium saucepan, combine coconut milk, wine, marinade, brown sugar, curry paste, and half me garlic.
Bring to boil over medium heat. Reduce heat and simmer for 20 minutes until sauce thickens and is reduced by half. Remove sauce from heat; set aside.

2. In a large skillet: over medium-high heat, melt butter. Add mussels and the remaining garlic. Add 1/2 cup of sauce to mussels. Let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl and spoon remaining sauce over top. Garnish with green onion.

Note: If mussels ore not available, substitute one 12-ounce bag of uncooked large-count shrimp, Contessa®.

Tip: When choosing fresh mussels, discard mussels with broken or open shells If a shell opens before cookmg, gently tap it. If it does not close, throw it away. Also discard any mussels that do not open after they are cooked.