Curried Mussels

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Cream:
  • Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
  • Season with spices and salt and pepper.
  • Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
  • Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
  • Adjust seasonings generously to taste.
  • For the Mussels:
  • Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
  • Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
  • Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
  • Cover and steam for about 3 minutes.
  • Pour off half of liquid (discard or save for other use) and add Curry Cream.
  • Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
  • Adjust seasonings generously to taste.
  • Finish with topped fresh herbs and serve with crusty bread for sopping.
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