Curried Mussels
 
Prep time
Cook time
Total time
 
We adapted this recipe to fit a low sodium diet. To do so we used unsalted butter, and omitted seasoning with salt and pepper. To compensate for that we significantly increased the amount of herbs used.
Author:
Recipe type: Entree
Cuisine: French
Serves: 2
Ingredients
  • 1 tablespoon unsalted butter, melted
  • ½ onion finely chopped
  • 1 shallot finely chopped, rinsed and dried
  • 2 teaspoons curry powder (I used Vindaloo Curry)
  • 1 small red chile pepper (whole)
  • ¾ dry white wine
  • 4 thyme sprigs (fresh)
  • 8 parsley sprigs (fresh)
  • 1 bay leaf
  • 2 pounds fresh mussels, scrubbed & debearded
  • ⅔ cup heavy cream
Instructions
  1. In a large Dutch Oven, melt butter over low heat. Add the onion and shallot and turn until they are glistening with butter. Sprinkle the curry powder over onions, add the chile pepper and cook, stirring occasionally for 3 minutes. Add the wine, increase the heat to medium. Add the fresh herbs (thyme, parsley, bay leaf) and simmer approximately 3 minutes more.
  2. Add mussels to the pot and stir around in the liquid as best you can. Increase the heat to high, bring liquid to a boil, cover the pot and cook 3 minutes.
  3. Turn the heat off, keep lid on and let mussels rest another minute.
  4. Using a slotted spoon transfer the mussels to a heatproof bowl and cover. Keep in a warm place while you finish the sauce.
  5. Bring sauce to a boil over high heat and cook 2 minutes. Pour in the cream and boil for another 3 minutes.
  6. Return mussels to the pot and stir around. Discard the chile pepper if desired.
  7. Transfer mussels to a bowl, and ladle broth in the bowl over mussels and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-sneak-peak/