Curried Mussels

Oolala's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 8 lbs mussels , Prince Edward Island
• 1 ½ cups white wine , preferably chardonnay
• ½ cup shallot , minced
• ½ cup coconut milk
• 1 bay leaf
• 1 sprig fresh thyme
• 2 tablespoons butter , unsalted
• 3 teaspoons curry
• 1 teaspoon cumin
• ½ 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:

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.

Reviews

[mlao77]

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