Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): tell us
Ingredients
Preparation
1 Get the onions and roughly mince them up; cut the garlic too in slices.
2 Put them in the pot along with the olive oil. Just put enough oil to make them not stick. Dont put too much.
3 After a couple minutes, add the butter and continue to cook the vegetables down.
4 Add a bit of parsly too but not all. Add some fish sauce.
5 After the onions have become transparent, pour the coconut milk in. Cook that for a minute or two.
6 add the curry and 6 lemon leaves. The color should be yellowish and add as much curry as you like. Id recomend about 1-(1.5) tablespoons.
7. cook that for about 2 minutes and then add half the wine. Let that simmer.
8. Add the mussels to the sauce. It looks like there is not enough sauce but their is. Mix the sauce and mussels together carefully so that you dont spill anything.
9. Add the rest of the wine and parsley.
10. Mix it all together well and put the top on.
11. Cook them till their shells are open and they look done. I think it was about 7 minutes but that is a guess. BTW mix it once in a while to cover them in juice.
12. Make sure you dont OVER cook them because they'll get rubbery as do all clams and mussels if you overcook them
13 ENJOY on rice or pasta using the sauce in the pot as the dressing for the carbs.
