Steamed Mussels in White Wine & Curry

Serves 2

Mussels in Skillet_crpd_2019.jpg



24 Mussels

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’s 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.