Mussels with Domaine Pinnacle Ice Cider

Ingredients

• 2 lb (1 kg) mussels
• 1 cup (250 ml) Domaine Pinnacle Ice Cider
• 1/2 cup (125 ml) milk (3.25%)
• 1 tsp (5 ml) flour
• 1 tbsp (15 ml) butter
• 1 tbsp (15 ml) oil
• 1 tbsp (15 ml) fresh ginger, ground
• 1 tbsp (15 ml) garlic, finely chopped
• 1 red pepper, diced
• 3 tbsp (45 ml) coconut, grated, unsweetened
• 1 tsp (5 ml) curry paste (Patak)
• 1 cup (250 ml) fresh cilantro, chopped

Preparation

Wash and brush mussels thouroughly. In a stock pot, melt butter and add oil. Add garlic, ginger, red pepper and curry paste, stirring constantly. After 2 minutes, dust in the flour, stirring vigorously, followed by ice cider, coconut and milk. Bring to a boil and quickly toss in the mussels and cover. Stir once or twice while cooking. When the mussels are cooked, add freh cilantro and serve with white rice.

Optional: replace milk with canned coconut milk.