Ingredients

• 1 pound fresh or frozen mussels, rinsed, de-bearded and drained
• 1/8 cup chopped green onions
• 3 tablespoons Thai Ginger Marinade
• 1 tablespoon red or green curry paste
• 2 tablespoons brown sugar
• 1 can (13.5 ounces) coconut milk (shake before using)
• 1/2 cup white wine
• 2 tablespoons chopped garlic
• 3 tablespoons butter

Instructions

1. Sauce:
2. In a 2-quart saucepan, combine marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon garlic. Bring to a boil, and then reduce heat to medium and simmer for 20 minutes, or until sauce thickens and is reduced by half. Remove from heat.
3. Mussels:
4. Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining garlic. Add 1/2 cup of sauce to mussels. Let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow serving bowl and ladle over remaining sauce. Garnish with green onions.