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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from some of my partying friends in San Francisco, California. 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.
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