Mussels In Coconut Milk - cooking recipe

Ingredients

1/2 cup vegetable stock
1 can (13-14 oz) coconut milk
4 1/2 lbs mussels, washed (discard any which are already open)
1 cup long-grain rice
1 None onion, peeled and finely chopped
1 tbsp butter or margarine
1 tsp all-purpose flour
1-2 tsp curry powder
1 bunch cilantro, chopped coarsely

Preparation

Bring the stock and the coconut milk to a boil in a large pot. Add the mussels and cook, covered, for 8-10 mins, stirring occasionally. Cook the rice in boiling salted water according to the package directions.
Using a slotted spoon or spider, remove the mussels from the pot, discarding any which have remained closed. Pour the sauce through a sieve and reserve.
Melt the butter in a saucepan and saute the onion for about 2 mins, then dust it with flour, and mix well. Pour in the reserved sauce and add the curry powder. Season to taste and simmer for about 8 mins.
Add the mussels and half the cilantro and bring the sauce to a boil. Serve the mussels and sauce in bowls, sprinkled with the remaining cilantro, with the rice on the side.