Name: Mussels with Coconut Curry Soy Sauce
Total time: 20 min
Ingredients: 250 ml coconut milk; 4-5 g curry powder; 2 tbsp. Kikkoman naturally brewed soy sauce; 5 g sugar; 200 g onions; 20 ml olive oil; 1 garlic clove; 1 bay leaf; 1 kg mussels; 80 ml white wine; 80 ml water; parsley

Mussels with Coconut Curry Soy Sauce

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Summer Main courses Seafood Naturally Brewed Soy Sauce

Preparation time: 20 mins

Calorific value (per portion): 657 kJ / 157 kcal

250 ml coconut milk
4-5 g curry powder
2 tbsp. Kikkoman naturally brewed soy sauce
5 g sugar
200 g onions
20 ml olive oil
1 garlic clove
1 bay leaf
1 kg mussels
80 ml white wine
80 ml water
parsley

Preparation

Put the coconut milk, curry powder, naturally brewed soy sauce and sugar in a bowl and stir. Then slice the onions thinly. Heat up olive oil in a pan and sauté the garlic, onion and bay leaf. Then add the mussels, white wine and water, put the pan lid on and cook until all the mussel shells open. Add the coconut milk mixture and bring briefly to the boil. Sprinkle roughly chopped parsley on top.