MUSSELS IN CURRY SAUCE

Mussels in Curry Sauce image

Provided by Francine Lizotte

Categories Seafood

Time 30m

Number Of Ingredients 13

Previous Next

2 Tbsp butter
1/3 c shallots, finely chopped
1 Tbsp curry powder
1/2 Tbsp ginger, minced
2 large cloves garlic, pressed
1 c 35% heavy cream
1 c dry white wine
1 1/2 Tbsp freshly squeezed lemon juice
2 Tbsp cooking sherry
1 tsp ground himalayan sea salt, or to taste
1 tsp freshly ground black pepper (i always use mixed peppercorns), or to taste
2 lb mussels (about 60), scrubbed, debearded and rinsed
1 Tbsp fresh chopped parsley, for garnish

Steps:

1. In a large pot over medium heat, add butter and when it starts sizzling, add shallots and curry; stir for 1 minute. Add ginger and garlic; sauté for 1 minute. Pour in cream, wine and lemon juice; stir and bring to a simmer. Add cooking sherry and season with salt and pepper. Add mussels, cover, increase heat to medium-high, and cook for about 5 to 6 minutes.
2. Transfer mussels to warm serving bowls; discard any that didn't open
3. Taste and adjust the sauce if necessary and cook for 5 more minutes. Spoon sauce over mussels and serve immediately with crusty bread. Serves 2
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=7vwDxW_bEZo