Moules au curry (Curried Steamed Mussels)
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Total Time
30 mins
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Course
Appetizer
Moules au curry (Curried Steamed Mussels)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 kilos 4 lbs mussels
- 4 shallot peeled and finely minced
- parsley minced, a few sprigs, fresh
- cayenne pepper a pinch
- white wine a splash
- 250 ml cream
- 2-3 Tbs curry powder
- butter
Instructions
- Begin by lightly sautéing chopped shallot and parsley in butter (or butter mixed with some olive oil), sprinkle this soffritto with a bit of cayenne pepper (not too much, just enough to give the dish a little 'kick') then pour over a cup or so of white wine. Allow to simmer for a few minutes.
- Add your mussels, in their shells. Cover and allow the mussels to steam until they open, then transfer the mussels with a slotted spoon to a heated serving vessel (I find that an enameled cast-iron soup pot is ideal) and keep warm while you make the sauce.
- Allow the juices in the pot to reduce for a minute or two over high heat, then add a good pour heavy cream and sweet curry powder (or curry paste if you have it) to taste. Allow to reduce to a saucy consistency and pour over the mussels.
- Sprinkle with a bit more chopped parsley and serve immediately.
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