Curried Mussels

This classic mussel recipe is adapted from Jubilee restaurant in NY City where it is served with amazing frites. I found this in Dan's Papers, July, 13, 2007, in Silvia Lehrer's column.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 8  lbs mussels, Prince Edward Island
• 1 1⁄2 cups white wine, preferably chardonnay
• 1⁄2 cup shallot, minced
• 1⁄2 cup coconut milk
• 1  bay leaf
• 1  sprig fresh thyme
• 2  tablespoons butter, unsalted
• 3  teaspoons curry
• 1  teaspoon cumin
• 1⁄2 teaspoon turmeric
• 1  pinch cayenne powder, to taste
• 2  cups heavy cream
• 1  lemon, juice of
• 2  tablespoons chives, minced
•  kosher salt
•  fresh ground pepper

Directions

1. Scrub mussels well with stiff brush to remove any sand.
2. Discard any cracked or open mussels that do not close with a slight massage of your fingertips. Pull off or scrub off beards.
3. Place white wine, shallots, bay leaf and thyme sprig in a saucepan large enough to hold the mussels.
4. Bring to a boil and cook until the wine is completely evaporated, about 5 minutes (watch this procedure being careful not to burn the ingredients).
5. Add mussels, cover pan, shaking the pan occasionally, just until the mussels open, about 8-10 minutes, then remove from heat.
6. Strain liquid into a bowl.
7. Meanwhile place butter in a medium saucepan, add curry, cumin, turmeric and cayenne and adjust heat to high.
8. Add the coconut milk and cook for 4 minutes.
9. Add the mussel broth, bring to a boil and reduce by half.
10. Add heavy cream and boil 4 more minutes.
11. Taste to adjust seasoning.
12. Pour the boiling curry sauce on the mussels; reheat a few seconds, add chives and serve.