Coconut Curry Sauce Cooking Instructions

We partnered with Vern's Food & Farm to create an excellent curry sauce that can be prepared with our Totten Inlet Mussels, Manila Clams or a mixture of both. This sauce is gluten and dairy free. We hope you enjoy them as much as we do!

1. Rinse shellfish under cool water (debeard if preparing with mussels)
2. Coat a large pan (with a fitted lid) with a swirl of cooking oil, a splash of white wine and Coconut Curry Sauce (1/4 cup per pound). and turn to medium heat
3. When the liquid begins to bubble, add shellfish to pan, stir and cover with lid. Turn to medium-high heat
4. Cook until shellfish are fully open (3-4 minutes). Discard any unopened shells.
5. Remove the shellfish from the pan and plate in a bowl.
6. Continue to simmer the sauce until thickened to desired consistency. Add salt & pepper, to taste.
7. Spoon sauce over shellfish, garnish with parsley and serve with crusty bread.