Friday, September 16, 2011

Curried Mussels


  • 1/4 cup minced shallots (or sweet yellow onion finely chopped)
  • 1 tablespoon minced garlic
  • 3/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 teaspoon curry powder
  • 1 pound of mussels - cleaned and debearded
  • 2 tablespoons butter
  • 2 tablespoons minced parsley
  • 2 tablespoons chopped green onions
Cooking It Up:
  1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
  2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
  3. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Serves 2-3

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