½ medium leek
¼ chopped red onion
1 clove garlic, chopped
1 Tbsp olive oil
½ cup coconut crème
1 cup white wine
1tsp fish sauce
2 Tbsp chopped cilantro or lemon grass (optional)
1 Tbsp of Chef Josef Curry Basil blend
Chop the onion, garlic and leek.
Heat olive oil in a skillet on medium high and glaze for 2 minutes until translucent.
Add mussels, white wine and the coconut crème.
Cover and steam until the mussels open, 5 to 8 minutes.
Toss away any mussels that do not open.
Serve in a bowl and sop up juices with your favorite French bread.