Mussels in coconut curry sauce

Mussels, Coconut milk (unsweetened), Onion, Dry white wine, Cooking salt, Lemon, Butter, Garlic, Ginger, Parsley, Curry, Chile

Cooking: 10 min, Let it stand: 1 h, Slice: 5 min, Fry: 3 min, Boil: 5 min, To boil: 10 min, To simmer: 4 min, To simmer: 5 min, Heat on the stove: 1 min, Cooking: 5 min

Sort the mussels in shells (1 kg). Remove the “beards.” Rinse with a brush. Discard any open or spoiled ones. Soak the mussels in cold salted water (1 liter of water + 2 tablespoons of salt) for 1 hour. Rinse before cooking.

Finely chop the onion (1/2 piece) and garlic (2 cloves). Grate the ginger (1 teaspoon). Heat the butter (30 g) in a saucepan. Add the onion, garlic, and ginger. Sauté for 2–3 minutes without browning.

Pour in the coconut milk (400 ml) and white wine (50 ml). Add the juice of half a lemon (1/2 piece). Add curry (1/2 tablespoon), ground chili (1/2 teaspoon), and curry leaves (4–6 pieces). Stir. Bring to a boil. Reduce the heat. Cook for 10 minutes until fragrant.

Add the mussels. Cover with a lid. Cook for 3–4 minutes, shaking occasionally.

Remove the opened mussels. Discard the closed ones. Increase the heat. Reduce the sauce to a thick cream consistency for 3–5 minutes.

Return the mussels to the sauce. Stir and heat for 1 minute.

Serve, garnished with cilantro or parsley (a few sprigs).