Curried Mussels

By Joschef

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

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.