Curried Mussels

Name: Curried Mussels
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 cup heavy cream; 1 tablespoon mild curry powder; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons butter; 1/4 cup shallots sliced thin; 4 sprigs thyme; 1 bay leaf; 1 cup dry white wine; 9 cups mussels, cleaned (about 3 pounds); 2 tablespoons flour; Salt to taste

Recipe from Richard Coutanceau

Adapted by Pierre Franey

Total Time: 40 minutes
Rating: 4(31)
Comments: Read comments

Featured in: Searching the Soul Of French Cuisine

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Ingredients

Yield:4 servings

1cup heavy cream
1tablespoon mild curry powder
1tablespoon freshly squeezed lemon juice
3tablespoons butter
¼cup shallots sliced thin
4sprigs thyme
1bay leaf
1cup dry white wine
9cups mussels, cleaned (about 3 pounds)
2tablespoons flour
Salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
Step 2
Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
Step 3
Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
Step 4
In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.