Ingredients
- 2 shallots, finely chopped
- 1 1/4 teaspoons curry powder
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1 tablespoon unsalted butter
- 3 tablespoons Sherry
- 2 lb cultivated mussels, scrubbed
- 1/2 cup heavy cream
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- Accompaniment: crusty bread
Directions
When spooned over steamed rice, these mussels could serve four.
Cook shallots, curry powder, and red pepper flakes in butter in a 5- to 6-quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.
Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
Add cream and water to pot and bring to a boil. Add cilantro and salt to taste, then pour over mussels and toss lightly.
Makes 2 (main course) servings.
Gourmet
June 2001
Print this recipe
Submitted 6/13/05.
Source: www.epicurious.com
Submitted By: Meryl
merstar@earthlink.net
SPICY CURRIED MUSSELS