Garlicky Mussels With Curry Cream
By: Maggy Keet
Published: Thursday, February 11, 2010 - 6:34am

Ingredients




1 1/2 tablespoons butter
2 garlic cloves, minced
1 teaspoon curry powder
1/4 cup dry white wine or dry vermouth
1 inch bag (2 pounds) bearded mussels, rinsed thoroughly  a sinkful of cold water
1/4 cup coconut milk
2 tablespoons chopped fresh cilantro

Preparation

1 Heat butter, garlic, and curry powder in a large (11- to 12-inch) deep skillet over medium-high heat. 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, 4 to 5 minutes. 3 Reserving liquid in pan, divide shellfish between 4 large soup plates. 4 Whisk in coconut milk and cilantro; simmer to blend flavors and reduce slightly. 5 Spoon a portion of sauce over each plate of mussels and serve immediately.

About


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.