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Steamed Mussels With Curry and Lemongrass

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“From Gourmet February 1996 You Asked For It; Kaspar's, Seattle WA”
READY IN:
21mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder.
  2. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass.
  3. Using a slotted spoon divide mussels among 4 bowls.
  4. Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.

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