Coconut Curry Mussels

Makes 2 servings

1 tbsp (15 mL) honey

1 14-oz (398-mL) can coconut milk

1 tbsp (15 mL) extra-virgin olive oil

1/4 cup (60 mL) chopped shallots

1 tsp (5 mL) minced fresh garlic

1 to 1 1/2 lb (450 g to 674 g) fresh blue mussels, cleaned and debearded

1 tsp (5 mL) curry powder

Fresh cracked black pepper and sea salt, to taste

1/4 cup (60 mL) white wine

1 tbsp (15 mL) chopped curly leaf parsley, divided

1/2 cup (125 ml) 35 per cent whipping cream

1/4 cup (60 mL) skinned, seeded and diced tomato

Combine honey and coconut milk in a saucepan over medium-high heat and reduce by a third. Set aside.

Heat olive oil in pan and saute shallots and garlic over medium-high heat.

Add mussels, season with curry powder, pepper and salt.

Deglaze with white wine, then add 1/2 cup (125 mL) of reduced coconut milk mixture, 1/2 tbsp (7.5 mL) parsley, cream, and more pepper and salt to taste.

Cover and cook until mussels open (about 2 to 3 minutes); discard any that remain closed.

Arrange in bowl, pour sauce over top, and garnish with remaining parsley and diced tomato.

Nutrition per serving: 1010 calories; 77 g fat; 47 g protein; 34 g carbohydrates; 3 g fibre