Ingredients

• 2 tablespoons (1/4 stick) butter
• 1/4 cup chopped shallots
• 2 tablespoons Madras curry powder
• 1 14-ounce can unsweetened coconut milk
• 1 1/2 cups dry white wine
• 3 tablespoons fresh lemon juice
• 2 small bay leaves
• 2 pounds black mussels, scrubbed, debearded
• Chopped fresh parsley

Instructions

1. Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.