Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

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