Curried Mussels

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 8 lbs mussels, prince edward island
• 1 1/2 cups 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

Recipe

• 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 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.