Mussels in Curry Cream Sauce

Name: Mussels in Curry Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 3 stalks celery, thinly sliced; 2 Tbsps cognac (optional); 2 teaspoons curry powder; 355 milliliters dry white wine; 3 cloves garlic, smashed; 237 milliliters heavy cream; 1 Juice lemon, plus wedges for serving; 4 servings Kosher salt and freshly ground pepper; 2 kilograms mussels, scrubbed and debearded; 1 medium onion, chopped; 3 larges shallots, chopped; 2 Tbsps unsalted butter

Mussels in Curry Cream Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains about 30g of protein, 33g of fat, and a total of 581 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. If you have juice of lemon, heavy cream, butter, and a few other ingredients on hand, you can make it. 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

Heat the butter in a large Dutch oven or pot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add the curry powder and cook, stirring, 30 seconds.

Ingredients you will need

Curry Powder

Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes.

Ingredients you will need

Vegetable

Shallot

Celery

Garlic

Pepper

Onion

Salt

Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes.

Ingredients you will need

Mussels

Water

Wine

Equipment you will use

Pot

Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.

Ingredients you will need

Mussels

Equipment you will use

Slotted Spoon

Bowl

Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce.

Ingredients you will need

Lemon Juice

Vegetable

Mussels

Cognac

Cream

Sauce

Equipment you will use

Pot

Serve with the lemon wedges and toasted baguette slices.

Ingredients you will need

Lemon Wedge

Baguette

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

3stalks

celery, thinly sliced 2Tbsps

cognac (optional)2teaspoons

curry powder 355milliliters

dry white wine 3cloves

garlic, smashed 237milliliters

heavy cream 1

Juice lemon, plus wedges for serving 4servings

Kosher salt and freshly ground pepper 2kilograms

mussels, scrubbed and debearded 1medium

onion, chopped 3larges

shallots, chopped 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.