Steamed Mussels With Curry and Lemongrass

Submitted by lazyme

"From Gourmet February 1996 You Asked For It; Kaspar's, Seattle WA"

 

• Ready In: 21mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 cup dry white wine
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tablespoon shallot, minced
• 1 stalk lemongrass (lower 6 inches only)
• 2 teaspoons curry powder
• 1 1⁄2 lbs mussels, scrubbed well in several changes of water and beards pulled off
• 1 tablespoon scallion, thinly sliced
• 1 tablespoon unsalted butter

directions

1. In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder.
2. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass.
3. Using a slotted spoon divide mussels among 4 bowls.
4. Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.