Uncle Bill's Curry Mussels |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A delightful mussel dish with a nice flavor of curry. Ingredients:
2 lbs fresh mussels |
2 tablespoons olive oil |
1 medium onion, finely chopped |
3 cloves garlic, minced |
2 teaspoons finely chopped fresh gingerroot |
1 tablespoon curry powder |
1/2 cup dry white wine |
1 cup whipping cream |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons chopped fresh coriander |
2 green onions, chopped |
Directions:
1. Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
2. Scrub mussels with a stiff brush or nylon pad under cold running water.
3. Remove beards that are attached to the mussels; discard.
4. In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
5. Add curry powder; cook stirring for 30 seconds.
6. Pour in wine; bring to simmer over medium-high heat.
7. Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
8. With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
9. Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
10. Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
11. Season with salt and pepper to taste.
12. Transfer mussels to serving dishes.
13. Pour sauce over mussels; sprinkle with coriander and green onions.
14. Serve immediately.
15. VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
16. Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
17. Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
18. Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
19. Remove mussels with a slotted spoon to bowls.
20. To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
21. Pour sauce over mussels and serve immediately.
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