Curried Verjus Mussels

I'm on a verjus kick! This recipe comes from MacCallum House Restaurant, Mendocino, CA.

• Ready In: 8 mins
• Serves: 4

Ingredients

• 2  lbs mussels
• 1  tablespoon butter
• 2  tablespoons fresh ginger, minced
• 1 1⁄2 cups  verjus
• 1⁄2 cup  cream
• 2  teaspoons curry powder (or to taste)
• 2  tablespoons cilantro, chopped for garnish

Directions

1. Discard open mussels if they don't close when tapped.
2. Sweat ginger in butter for about 1 minutes until soft, but not brown.
3. Add rest of ingredients.
4. Cover and bring to simmer in large stockpot. Steam gently until mussels open. Do not boil - mussels will toughen.
5. Serve with chopped cilantro on top.