Total Calories: 481
Bring water to boil in a large stockpot over high heat. Add mussels, cover, and steam for 3 minutes. Transfer mussels to a colander and rinse with cold water. Carefully remove shells without teaching mussels, discarding any unopened mussels. Thread 3 mussels on each of eight 8-inch bamboo skewers.
Prepare charcoal grill. Coat mussels with olive oil and Thai seasoning. Grill until mussels are cooked through, about 2 minutes on each side. Remove from heat and keep warm. (If charcoal grill is not available, use the oven broiler as described in the recipe for Chicken Sate with Peanut Sauce.)
For sauce, melt butter with olive oil in a deep saucepan over high heat. Add shallots and garlic and sauté 2 minutes. Add ginger and sauté 2 minutes. Add wine, fish sauce, and white pepper and bring boil, then reduce heat to medium and cook, stirring constant for 3 minutes. Add coconut milk, increase heat to high, and bring to boil; boil2 minutes. Stir in cream and return to boil. Reduce heat to low and simmer until reduced by half, about 5 minutes. Strain sauce through a fine sieve and keep warm.
Reserve 2 tablespoons sauce. Spread remainder on 4 serving plates, dividing it evenly. Place 2 mussel sates to 1 side of each plate. Combine reserved sauce with curry powder in a squeeze bottle and shake to blend well. Squeeze decorative lines or designs of curry accent into the sauce on each plate and serve.
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