“This classic mussel recipe is adapted from Jubilee restaurant in NY City where it is served with amazing frites. I found this in Dan's Papers, July, 13, 2007, in Silvia Lehrer's column.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub mussels well with stiff brush to remove any sand.
  2. Discard any cracked or open mussels that do not close with a slight massage of your fingertips. Pull off or scrub off beards.
  3. Place white wine, shallots, bay leaf and thyme sprig in a saucepan large enough to hold the mussels.
  4. Bring to a boil and cook until the wine is completely evaporated, about 5 minutes (watch this procedure being careful not to burn the ingredients).
  5. Add mussels, cover pan, shaking the pan occasionally, just until the mussels open, about 8-10 minutes, then remove from heat.
  6. Strain liquid into a bowl.
  7. Meanwhile place butter in a medium saucepan, add curry, cumin, turmeric and cayenne and adjust heat to high.
  8. Add the coconut milk and cook for 4 minutes.
  9. Add the mussel broth, bring to a boil and reduce by half.
  10. Add heavy cream and boil 4 more minutes.
  11. Taste to adjust seasoning.
  12. Pour the boiling curry sauce on the mussels; reheat a few seconds, add chives and serve.

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