Mussels with Curry in White Wine Sauce
4 Servings

4 lbs. fresh mussels, thoroughly rinsed
2 shallots, finely chopped
2 tbs. butter
1/2 cup dry white wine
1/2 cup heavy cream
1/2 tsp. curry powder
2 tbs. green onion, finely chopped


Melt the butter in a large pan. Add the shallots and cook until translucent. Pour in the white wine and curry and bring to a boil. Add the mussels and cover. Remove the mussels as their shells open and set aside. When all the mussels are cooked, strain the liquid in the pan through a fine sieve or cheesecloth and reduce by half. When the liquid is reduced, add the heavy cream and reduce by half again. Pour the curry sauce over the mussels and sprinkle with green onion. Enjoy!

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