Steamed Mussels With Curry and Lemongrass |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From Gourmet February 1996 You Asked For It; Kaspar's, Seattle WA Ingredients:
1 cup dry white wine |
1 cup heavy cream |
2 garlic cloves, minced |
1 tablespoon shallot, minced |
1 stalk lemongrass (lower 6 inches only) |
2 teaspoons curry powder |
1 1/2 lbs mussels, scrubbed well in several changes of water and beards pulled off |
1 tablespoon scallion, thinly sliced |
1 tablespoon unsalted butter |
Directions:
1. In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder.
2. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass.
3. Using a slotted spoon divide mussels among 4 bowls.
4. Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.
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