Curry cream mussels
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mussels, cleaned |
| ⅔ | cup | Water |
| ⅔ | cup | Dry cider |
| 3 | Sprigs fresh thyme | |
| 1 | Garlic clove, crushed | |
| 2 | tablespoons | Butter |
| 3 | Shallots, finely chopped | |
| 1 | Stalk celery, finely chopped | |
| 1 | tablespoon | Curry Powder |
| 1 | tablespoon | All-purpose flour |
| ¼ | cup | Half-and-half |
| ¼ | cup | Mayonnaise |
| Fresh dill sprigs (opt) | ||
| Hot crusty bread | ||
Directions
Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates.
Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread.