Name: Mussels with Coconut Curry Sauce
Ingredients: 2 tablespoons (1/4 stick) butter; 1/4 cup chopped shallots; 2 tablespoons Madras curry powder; 1 14-ounce can unsweetened coconut milk; 1 1/2 cups dry white wine; 3 tablespoons fresh lemon juice; 2 small bay leaves; 2 pounds black mussels, scrubbed, debearded; Chopped fresh parsley

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Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

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