Prep 15 mins
Cook 16 mins
A delightful mussel dish with a nice flavor of curry.
- 2 lbs fresh mussels
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh gingerroot
- 1 tablespoon curry powder
- 1⁄2 cup dry white wine
- 1 cup whipping cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons chopped fresh coriander
- 2 green onions, chopped
- Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
- Scrub mussels with a stiff brush or nylon pad under cold running water.
- Remove beards that are attached to the mussels; discard.
- In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
- Add curry powder; cook stirring for 30 seconds.
- Pour in wine; bring to simmer over medium-high heat.
- Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
- With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
- Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
- Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
- Season with salt and pepper to taste.
- Transfer mussels to serving dishes.
- Pour sauce over mussels; sprinkle with coriander and green onions.
- Serve immediately.
- VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
- Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
- Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
- Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
- Remove mussels with a slotted spoon to bowls.
- To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
- Pour sauce over mussels and serve immediately.
Wonderful flavors in this dish, although I will use a Madras curry powder next time, as the curry powder I had on hand was a tad bland. I served this over fresh spinach fettuccine. A nice change from the usual white wine-garlic-herb method. Thanks, Bill. P.S I took pictures, but being the techno-dope that I am, I lost them while trying to download. Will try again next time I make this dish!