The Secret Ingredient (Curry): Bombay Mussels with Peas

Name: The Secret Ingredient (Curry): Bombay Mussels with Peas
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter; 2 teaspoons curry powder; 237 milliliters heavy cream; 4 servings Kosher salt; 907 grams mussels, soaked for an hour in a bowl of water with a spoonful of flour and a handful of ice; 4 servings Naan bread for serving; 158 milliliters thawed frozen peas; 4 scallions, sliced; 59 milliliters water

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.

Instructions

In a high-sided braising pan, melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the scallions, and sauté until soft, about 2 minutes.

Ingredients you will need

Green Onions

Add the curry powder, and sauté an additional 30 seconds.

Ingredients you will need

Curry Powder

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.

Ingredients you will need

Salt And Pepper

Mussels

Cream

Water

Naan

Peas

Equipment you will use

Pot

Equipment

Frying Pan

Pot

Ingredients

Servings:

4servings

Freshly ground black pepper 2Tbsps

butter 2teaspoons

curry powder 237milliliters

heavy cream 4servings

Kosher salt 907grams

mussels, soaked for an hour in a bowl of water with a spoonful of flour and a handful of ice 4servings

Naan bread for serving 158milliliters

thawed frozen peas 4

scallions, sliced 59milliliters

water

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.