1 teaspoon olive oil
1 teaspoon ginger, minced
1 tablespoon red curry
2 pounds mussels
1/2 cup white wine
1 cup coconut milk
1/2 bunch cilantro, rough chopped
1 pinch salt to taste
- Heat a large pot to medium-high heat.
- Add the oil, ginger, curry and mussels and cook until the mussels start to open slightly.
- Add the white wine and cook for 3 minutes.
- Add the coconut milk and cook until all mussels are fully opened.
- Finish with cilantro and salt to taste.