Curried Mussels

Curried Mussels
Curried Mussels
Curried MusselsTodd Coleman

Curry powder and cilantro add zest to classic white wine-steamed mussels in this recipe adapted from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (Ten Speed Press, 2011). This recipe first appeared in the 2012 SAVEUR 100, with the article New Fish Cookbooks.

Curried Mussels
Curry powder and cilantro add zest to classic white wine-steamed mussels.
Yield: serves 2-4

Ingredients

  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 4 shallots, finely chopped
  • 2 tsp. curry powder
  • ½ cups 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

Instructions

  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.