Mussels in Curry Sauce

This is certainly different and has a great combination of ingredients that compliments the delicate taste of these shellfish. VIDEO https://www.youtube.com/watch?v=7vwDxW_bEZo

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  tablespoons butter
• 1⁄3 cup shallot, finely chopped
• 1  tablespoon curry powder
• 1⁄2 tablespoon ginger, minced
• 2  large garlic cloves, pressed
• 1  cup heavy cream
• 1  cup dry white wine
• 1 1⁄2 tablespoons lemon juice
• 2  tablespoons cooking sherry
• 1  teaspoon sea salt (to taste)
• 1  teaspoon black pepper (to taste)
• 2  lbs mussels, scrubbed, debearded and rinsed (about 60)
• 1  tablespoon  chopped parsley, for garnish

Directions

1. In a large pot over medium heat, add butter and when it starts sizzling, add shallots and curry; stir for 1 minute. Add ginger and garlic; sauté for 1 minute. Pour in cream, wine and lemon juice; stir and bring to a simmer. Add cooking sherry and season with salt and pepper. Add mussels, cover, increase heat to medium-high, and cook for about 5 to 6 minutes.
2. Transfer mussels to warm serving bowls; discard any that didn’t open.
3. Taste and adjust the sauce if necessary and cook for 5 more minutes. Spoon sauce over mussels and serve immediately with crusty bread. Serves 2.