Coconut Red Curry Mussels
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 2 teaspoons red curry paste
- 1 cup light coconut milk
- 1/2 cup dry white wine
- 1 teaspoon dark brown sugar
- 1/4 teaspoon kosher salt
- 2 pounds small mussels, scrubbed and debearded (about 60)
- 3/4 cup coriander, divided
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