The Secret Ingredient (Curry): Bombay Mussels with Peas
The Secret Ingredient (Curry): Bombay Mussels with Peas might be just the Indian recipe you are searching for. Watching your figure? This pescatarian recipe has 475 calories, 19g of protein, and 33g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 10 minutes. Head to the store and pick up kosher salt, water, peas, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
In a high-sided braising pan, melt the butter over medium heat.
Add the scallions, and sauté until soft, about 2 minutes.
Add the curry powder, and sauté an additional 30 seconds.
Add the water, peas, and mussels to the pot, and season with salt and pepper. Cover, and steam over medium heat until all mussels open, about 5 minutes. Turn off the heat, stir in the cream, and serve with warm naan.
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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.
Frank Family Vineyards Lewis Vineyard Reserve ChardonnayThe wine is straw yellow in color. On the nose expresses slow roasted pears and honeysuckle flowers. On the palate, the wine is bright and full bodied, with loads of Meyer lemon and fresh apricot flavors.