Coconut-Curry Mussels

Serve this omega rich dish with crusty whole-grain bread or brown rice noodles to soak up the delectable sauce!
(serves 4 - about 12 mussel and 3/4 cup sauce each)

4 lbs. mussels
1 T. grapeseed or canola oil
1 med. sweet* onion, sliced
2 Campari* tomatoes, chopped
2 med. cloves garlic, minced
1 T. minced fresh ginger
2 t. curry powder
1 t. fennel seeds, crushed
1/8*-1/4 t. cayenne pepper
1/4 t. kosher* salt
1 (14 oz.) can "lite" coconut milk
1/2 cup dry white wine
Chopped fresh cilantro, for garnish

Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "bread" pinched between the shells. Heat oil in a large pot over med.-high heat. Add onion and cook, stirring, until translucent, about 3 min. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne, and salt; cook until the tomatoes soften, 1-2 min. Add coconut milk and wine; bring to a boil and cook for 2 min. Add the mussels, cover and reduce heat to med. Cook for 6 min. Remove the mussels with a slotted spoon to a large bowl (discard any unopened ones); cover to keep warm. Boil the sauce over high heat for 5 min. to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.

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Happy Friday!!!!!

Love,

MM