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This is from Food & Wine 2001 and is called Mussels in Coconut-Curry Broth. That recipe adds 1 small fresh chile, seeded and minced and it is added in step one with the shallots and ginger. I was just about to post the recipe myself. Thanks!
This was very tasty and looked beautiful (a welcome change from white wine or tomato-based!). We used malaysian curry powder and will probably add a bit more next time (1.5 tbs) and additional coconut milk, which we really like.