This delicious simple dinner for two is ready in 20 minutes – Mussels in curry sauce, steamed white rice and a refreshing mango salad.

Tasting Notes
Rich creamy, succulent, gems of the sea, with a myriad of spices from the curry sauce, balanced by the refreshing somewhat tart and sweet taste of the mango salad.

What you need
2 lbs. of mussels
1 cup of rice
1 1/2 cups chicken broth
1 tablespoon butter
2 cups coconut milk
1 1/2 tablespoons yellow curry paste
3 tablespoons freshly grated ginger
3 tablespoons fish sauce
1 cup water
3 tablespoons cilantro
2 small mangos
1 lime

Place the rice, broth and butter in a rice cooker. It will take about 20 minutes to cook.
Cut up your mangos in thin slices and squeeze the lime juice over them.
Pour your coconut milk into a big pot
Add the water, fish sauce, curry paste and ginger.
Bring to a boil and make sure all the ingredients are well mixed.
Add the mussels to the pot and cover.
Cook for five minutes, until the mussels have opened up.
Take a deep bowl, put some rice on the bottom and add mussels and sauce, sprinkle with cilantro.
Presto, you are ready to plate.
Easy and delish.