Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
Fabulous way to introduce curry to people that aren't so sure, but love mussels. Thanks for posting this delicious and simple recipe.