Curried Mussels

By á-5973

Most mussels sold today are cultivated and are sand- and grit-free. Choose clean, shiny ones with a sweet, fresh smell. Shells should be lightly closed or close when tapped.

To store live mussels, refrigerate for up to 24 hours in open container with well wrung-out wet towel over top. Mussels need air and moisture but must not sit in water.

Ingredients

• 2 lb. mussels
• 2 Tbsp. vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp. finely chopped gingeroot
• 1 Tbsp. curry powder
• 1/2 cup dry white wine or clam juice
• 1 cup whipping cream
• Salt & pepper
• 1 Tbsp. chopped fresh coriander or green onion

Details

Servings 4

Preparation

Step 1

Just before cooking, scrub mussels with stiff brush or nylon pad under cold running water. Remove byssus (beard) attached to shell by pulling up toward rounded end of shell or by cutting off with scissors. Discard any mussels with cracked shells or any that do not close when tapped. Set aside.

In large heavy saucepan, heat oil over medium heat; cook onion, garlic & ginger, stirring often for 3 minutes or until softened. Add curry powder; cook, stirring for 30 seconds. Pour in wine; bring to simmer over medium-high heat. Add mussels; cover and cook for 5 - 7 minutes or until mussels open, shaking pan occasionally to redistribute mussels. With slotted spoon, remove mussels and keep warm, discarding any that did not open.

Bring liquid to boil over high heat; boil uncovered for about 3 minutes or until reduced to 1/2 cup. Pour in cream; boil for about 2 minutes or untl thick enough to coat spoon. Season with salt & pepper to taste.

Tranfer mussels to serving dishes. Pour sauce over mussels,; sprinkle with coriander. To eat, remove mussels from shells, using fork or empty hinged shells as pincers.

Variation: Light Herbed Mussels
In large saucepan, melt 2 Tbsp. butter over medium heat; cook 1 finely chopped onion or shallot & 2 cloves minced garlic for 2 - 4 minutes or until softened. Add 1 1/2 cups white wine; bring to boil and boil for 4 minutes. Add mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally. Transfer mussels to bowls. To pan, add 2 Tbsp. chopped green onion, 1 Tbsp. chopped fresh dill, salt & pepper to taste; pour over mussels.