There are the mussels and frites…mussels meuniÃ¨re, mussels moutarde, curried mussels…and even m-m-m-more choices. If you are lucky you have a friend beside you who likes to share!! I always look them over, making sure to only eat the ones that open, Yesterday I went to my local fish market and bought 2 pounds of Prince Edward Island mussels. I wanted curried mussels and thought I’d add some coconut milk to give them a different punch. With Asian undertones they don’t taste like their Parisian inspiration, but they are delicious alone as a starter or as I had them, with linguine.
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 2 tablespoons Madras curry powder*
- 1 1/2 cups dry white wine**
- 1 14 ounce can unsweetened coconut milk
- 1 3-4 inch piece lemon grass, sliced lengthwise
- 2 small bay leaves
- 2 pounds mussels, cleaned, scrubbed and debearded
- sea salt to taste
- 1/2 cup chopped fresh cilantro
- Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon grass and bay leaves; simmer 10 minutes.
- Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes or more. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with cilantro.
*The quality of the curry powder defines this this dish, so use the best you can get.
**I chose a Chardonnay for its fuller flavor that works well curry.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 600Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 142mgSodium 1044mgCarbohydrates 36gFiber 2gSugar 2gProtein 56g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe and Photo courtesy of: myrecipes.com