Curried Mussels a la Jean-Georges

Name: Curried Mussels a la Jean-Georges
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon curry powder; 1 Tbsp fresh squeezed lemon juice; 2 kilograms mussels, scrubbed and de-bearded; 4 servings salt and white pepper to taste; 2 shallots, minced; 118 milliliters sour cream; 2 Tbsps unsalted butter; 118 milliliters sweet white wine such as riesling

Curried Mussels a la Jean-Georges might be just the hor d'oeuvre you are searching for. This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains around 29g of protein, 17g of fat, and a total of 341 calories. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up curry powder, salt and pepper, mussels, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

Place the butter butter in saucepan large enough to hold all the mussels. Turn the heat to medium. Once the butter melts, add the shallots and cook about 3 minutes, stirring occasionally.

Ingredients you will need

Shallot

Mussels

Butter

Equipment you will use

Sauce Pan

Add the white wine and mussels, bring the heat to high, and cover. Cook, shaking the pan occasionally, until the mussels open, about 8 minutes.

Ingredients you will need

White Wine

Mussels

Equipment you will use

Frying Pan

Remove the mussels with a slotted spoon.Strain the liquid into a bowl, wipe out the pan, then return the liquid to the clean (grit free) pan. Bring to a boil, add the sour cream and the curry powder. Reduce heat to a simmer, add the lemon juice and cook about 3 more minutes. Taste and adjust seasoning with salt and white pepper or a bit more curry powder. Do not add so much curry as to overly define the sauce. Nuance is your goal. Return the mussels to the pot and gently reheat.

Ingredients you will need

Curry Powder

White Pepper

Lemon Juice

Sour Cream

Seasoning

Mussels

Sauce

Salt

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Pot

Transfer to a serving bowl and serve.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

curry powder 1Tbsp

fresh squeezed lemon juice 2kilograms

mussels, scrubbed and de-bearded 4servings

salt and white pepper to taste 2

shallots, minced 118milliliters

sour cream 2Tbsps

unsalted butter 118milliliters

sweet white wine such as riesling

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.