Baked Mussels with Sauce

Ingredients

• 1 kg mussels
• Salt
• 2 cloves garlic
• 5 g Ginger
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp curry powder
• 100 ml dry white wine
• 200 ml coconut milk
• pinch chili
• lime juice
• 1 tbsp chives

Instructions

1. 1.

   Wash the mussels thoroughly.

2. 2.

   Boil a pot of 2-3 cm salt water. Cover and cook the mussels for about 5 minutes until all open; discard any that remain closed.

3. 3.

   Remove the empty shell halves, place the shells with the mussel meat side by side in an oven‑proof dish.

4. 4.

   Preheat the oven to grill mode. Peel and finely chop the garlic and ginger. Melt butter over medium heat, sauté garlic and ginger until translucent. Sprinkle flour and stir in curry powder; cook briefly while stirring. Gradually add wine and coconut milk, stirring constantly. Simmer gently for about 5 minutes until a creamy sauce forms.

5. 5.

   Season with salt, chili, and lime juice, then spread the sauce over the mussels. Grill under high heat for about 5 minutes to gratinate, then immediately sprinkle with chives before serving.