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    You are in: Home / Recipes / Curried Mussels Recipe
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    Curried Mussels

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Dr. Jenny's Note:

    This delicious recipe is from my "Eve" cookbook. Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels. We've made them several times at home. The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe. I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta. DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes.

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    Units: US | Metric

    Curry Cream (makes about 1 quart)



    1. 1
      For the Cream:.
    2. 2
      Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
    3. 3
      Season with spices and salt and pepper.
    4. 4
      Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
    5. 5
      Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
    6. 6
      Adjust seasonings generously to taste.
    7. 7
      For the Mussels:.
    8. 8
      Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
    9. 9
      Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
    10. 10
      Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
    11. 11
      Cover and steam for about 3 minutes.
    12. 12
      Pour off half of liquid (discard or save for other use) and add Curry Cream.
    13. 13
      Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
    14. 14
      Adjust seasonings generously to taste.
    15. 15
      Finish with topped fresh herbs and serve with crusty bread for sopping.

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    Nutritional Facts for Curried Mussels

    Serving Size: 1 (744 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1578.8
    Calories from Fat 1317
    Total Fat 146.4 g
    Saturated Fat 79.6 g
    Cholesterol 488.5 mg
    Sodium 2434.2 mg
    Total Carbohydrate 40.3 g
    Dietary Fiber 4.1 g
    Sugars 9.6 g
    Protein 30.0 g

    The following items or measurements are not included:

    fresh thyme sprigs

    fresh herbs

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