Spicy Curried Mussels

"This recipe is from the June 2001 issue of Gourmet Magazine. This recipe serves 2 as a main course. To serve 4, spoon the mussels and sauce over steamed rice."
 
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Ready In:
20mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Cook shallots, curry powder and red pepper flakes in butter in a 5 to 6 quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.
  • Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 mminutes and transferring mussels as they open into a bowl. (Discard any unopened mussels after 6 minutes.).
  • Add cream and water to pot and bring to a boil, Add cilantro and salt to taste, then pour over the mussels and toss lightly.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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