Curried Mussels

Name: Curried Mussels
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 8 lbs mussels, Prince Edward Island; 1 1/2 cups white wine, preferably chardonnay; 1/2 cup shallot, minced; 1/2 cup coconut milk; 1 bay leaf; 1 sprig fresh thyme; 2 tablespoons butter, unsalted; 3 teaspoons curry; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1 pinch cayenne powder, to taste; 2 cups heavy cream; 1 lemon, juice of; 2 tablespoons chives, minced; kosher salt; fresh ground pepper

Submitted by Oolala

"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."

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Ready In:: 20mins
Ingredients:: 16
Serves:: 6-8

ingredients

8 lbs mussels, Prince Edward Island
1 ¹⁄₂ cups white wine, preferably chardonnay
¹⁄₂ cup shallot, minced
¹⁄₂ cup coconut milk
1 bay leaf
1 sprig fresh thyme
2 tablespoons butter, unsalted
3 teaspoons curry
1 teaspoon cumin
¹⁄₂ teaspoon turmeric
1 pinch cayenne powder, to taste
2 cups heavy cream
1 lemon, juice of
2 tablespoons chives, minced
kosher salt
fresh ground pepper

directions

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

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Reviews

Fabulous way to introduce curry to people that aren't so sure, but love mussels. Thanks for posting this delicious and simple recipe.

mlao77

RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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