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.


1 large pot.

1 rice cooker or a medium-sized pot.

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 or a pot. Follow the instructions for cooking the rice. 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.