Grilled Mussels with Coconut-Curry Sauce
In a large microwaveable bowl, combine the coconut milk, butter, curry powder, salt and pepper. Cover and microwave on HIGH 30 sec., or until butter is melted. Mix, cover to keep warm, set aside.
Meanwhile, place mussels in perforated barbecue wok or grilling basket. Place on grill preheated to high. Close lid and cook until mussels open, 4 to 5 min., shaking wok or basket halfway through.
Add mussels to reserved sauce and toss. Garnish with chopped cilantro (if using), and serve with thick-sliced sourdough bread, if desired.