Indian Steamed Mussels

This recipe is from some of my partying friends in San Francisco, California.

• Ready In: 40 mins
• Serves: 2-4

Ingredients

• 1  tablespoon unsalted butter
• 1  tablespoon olive oil
• 4  shallots, finely chopped
• 2  teaspoons curry powder
• 1⁄2 cup white wine
• 2  lbs mussels, cleaned and debearded
• 2  tablespoons heavy cream
• 4  sprigs cilantro, finely chopped
•  kosher salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Heat butter and oil in a 12″ skillet over medium heat. Add shallots; cook until soft, about 5 minutes.
2. Stir in curry powder, and then add wine and 1/2 cup water; bring to a boil.
3. Add mussels, cover with lid, and cook until mussels are opened, about 4 minutes. Using a slotted spoon, transfer mussels to a bowl.
4. Return skillet to heat and add cream, 2/3 of the cilantro, and any juices collected in the bowl of mussels.
5. Season with salt and pepper; cook for 2 minutes. Divide mussels among serving bowls.
6. Ladle sauce over mussels; garnish with remaining cilantro.