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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This classic mussel recipe is adapted from Jubilee restaurant in NY City where it is served with amazing frites. I found this in Dan's Papers, July, 13, 2007, in Silvia Lehrer's column. Ingredients:
8 lbs mussels, prince edward island |
1 1/2 cups white wine, preferably chardonnay |
1/2 cup shallot, minced |
1/2 cup coconut milk |
1 bay leaf |
1 sprig fresh thyme |
2 tablespoons butter, unsalted |
3 teaspoons curry |
1 teaspoon cumin |
1/2 teaspoon turmeric |
1 pinch cayenne powder, to taste |
2 cups heavy cream |
1 lemon, juice of |
2 tablespoons chives, minced |
kosher salt |
fresh ground pepper |
Directions:
1. Scrub mussels well with stiff brush to remove any sand.
2. Discard any cracked or open mussels that do not close with a slight massage of your fingertips. Pull off or scrub off beards.
3. Place white wine, shallots, bay leaf and thyme sprig in a saucepan large enough to hold the mussels.
4. Bring to a boil and cook until the wine is completely evaporated, about 5 minutes (watch this procedure being careful not to burn the ingredients).
5. Add mussels, cover pan, shaking the pan occasionally, just until the mussels open, about 8-10 minutes, then remove from heat.
6. Strain liquid into a bowl.
7. Meanwhile place butter in a medium saucepan, add curry, cumin, turmeric and cayenne and adjust heat to high.
8. Add the coconut milk and cook for 4 minutes.
9. Add the mussel broth, bring to a boil and reduce by half.
10. Add heavy cream and boil 4 more minutes.
11. Taste to adjust seasoning.
12. Pour the boiling curry sauce on the mussels; reheat a few seconds, add chives and serve.
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