Appetizer/Small Plates Entrées

Masala Curry Mussels

  • 2 Portions



Mussel, raw8 oz
Butter, diced1.5 tbsp
Onion, julienne1 oz
Celery, julienne2 tbsp
Leek, julienne0.75 oz
Minor's Masala Curry Flavor Concentrate2 tsp
White wine, dry2 tbsp
Coconut milk, 1/2 cup4 fl.oz
Cilantro, chopped1 tbsp



  1. Clean mussels. Be sure all mussels are tightly closed and discard any open mussels.
  2. Add butter to a sauté pan and sauté the onions, celery, leek, and Masala Curry Flavor Concentrate until the vegetables are soft and translucent.
  3. Add mussels and deglaze with white wine. Reduce by 3/4.
  4. Add coconut milk and simmer until mussels open up.
  5. Garnish with chopped cilantro.

*When using Gluten Free ingredients, recipes, and proper back of house procedures