Uncle Bill's Curry Mussels
"A delightful mussel dish with a nice flavor of curry."
- Ready In:
- 31mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 lbs fresh mussels
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh gingerroot
- 1 tablespoon curry powder
- 1⁄2 cup dry white wine
- 1 cup whipping cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons chopped fresh coriander
- 2 green onions, chopped
directions
- Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
- Scrub mussels with a stiff brush or nylon pad under cold running water.
- Remove beards that are attached to the mussels; discard.
- In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
- Add curry powder; cook stirring for 30 seconds.
- Pour in wine; bring to simmer over medium-high heat.
- Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
- With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
- Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
- Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
- Season with salt and pepper to taste.
- Transfer mussels to serving dishes.
- Pour sauce over mussels; sprinkle with coriander and green onions.
- Serve immediately.
- VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
- Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
- Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
- Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
- Remove mussels with a slotted spoon to bowls.
- To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
- Pour sauce over mussels and serve immediately.
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Reviews
-
Wonderful flavors in this dish, although I will use a Madras curry powder next time, as the curry powder I had on hand was a tad bland. I served this over fresh spinach fettuccine. A nice change from the usual white wine-garlic-herb method. Thanks, Bill. P.S I took pictures, but being the techno-dope that I am, I lost them while trying to download. Will try again next time I make this dish!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
