Curried Mussels

By winefoot

Ingredients

• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 4 shallots, finely chopped
• 2 tsp. curry powder
• 1/2 cup white wine
• 2 lb. mussels, cleaned and debearded
• 2 tbsp. heavy cream
• 4 sprigs cilantro, finely chopped
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Curry powder and cilantro add zest to classic white wine-steamed mussels in this recipe adapted from

Heat butter and oil in a 12″ skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Stir in curry powder, and then add wine and ½ cup water; bring to a boil. Add mussels, cover with lid, and cook until mussels are opened, about 4 minutes. Using a slotted spoon, transfer mussels to a bowl. Return skillet to heat and add cream, ⅔ of the cilantro, and any juices collected in the bowl of mussels. Season with salt and pepper; cook for 2 minutes. Divide mussels among serving bowls. Ladle sauce over mussels; garnish with remaining cilantro.

i think you can add curry to anything and make it better :)

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