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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This recipe is from the June 2001 issue of Gourmet Magazine. This recipe serves 2 as a main course. To serve 4, spoon the mussels and sauce over steamed rice. Ingredients:
2 shallots, finely chopped |
1 1/2 teaspoons curry powder |
1/4 teaspoon dried hot red chili pepper |
1 tablespoon unsalted butter |
2 tablespoons sherry wine |
2 lbs mussels, scrubbed |
1/2 cup heavy cream |
1/4 cup water |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Cook shallots, curry powder and red pepper flakes in butter in a 5 to 6 quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.
2. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 mminutes and transferring mussels as they open into a bowl. (Discard any unopened mussels after 6 minutes.).
3. Add cream and water to pot and bring to a boil, Add cilantro and salt to taste, then pour over the mussels and toss lightly.
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