Garlicky Mussels With Curry Cream
Many a great dinner that has lasted into the night has begun with this dish. If you're making mussels or clams for a large group, don't try to fit a double quantity into one skillet. Steam them in batches, since they're done in 5 minutes. Discard any shellfish that have broken shells or that don't open during cooking.
Total Steps
5
Ingredients
7
Tools Needed
4
Ingredients
- 1.5 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/4 cup dry white wine or dry vermouth
- 1 bag inch (2 pounds) bearded mussels, rinsed thoroughly a sinkful of cold water
- 1/4 cup coconut milk
- 2 tablespoons chopped fresh cilantro
Instructions
Step 1
Heat butter, garlic, and curry powder in a large (11- to 12-inch) deep skillet over medium-high heat.
Step 2
When garlic starts to sizzle and turn a little golden, add wine and mussels. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until mussels open.
Step 3
Reserving liquid in pan, divide shellfish between 4 large soup plates.
Step 4
Whisk in coconut milk and cilantro; simmer to blend flavors and reduce slightly.
Step 5
Spoon a portion of sauce over each plate of mussels and serve immediately.