Curried Mussels

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This classic mussel recipe is adapted from jubilee restaurant in ny city where it is served with amazing frites. i found this in dan's papers, july, 13, 2007, in silvia lehrer's column.

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Steps

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Scrub mussels well with stiff brush to remove any sand.

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Discard any cracked or open mussels that do not close with a slight massage of your finger.

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Pull off or scrub off beards.

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Place white wine , shallots , bay leaf and thyme sprig in a saucepan large enough to hold the mussels.

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Bring to a boil and cook until the wine is completely evaporated , about 5 minutes.

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Add mussels , cover pan , shaking the pan occasionally , just until the mussels open , about 8-10 minutes , then remove from heat.

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Strain liquid into a bowl.

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Meanwhile place butter in a medium saucepan , add curry , cumin , turmeric and cayenne and adjust heat to high.

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Add the coconut milk and cook for 4 minutes.

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Add the mussel broth , bring to a boil and reduce by half.

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Add heavy cream and boil 4 more minutes.

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Taste to adjust seasoning.

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Pour the boiling curry sauce on the mussels.

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Reheat a few seconds , add chives and serve.

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Ingredients

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mussels, white wine, shallot, coconut milk, bay leaf, fresh thyme, butter, curry, cumin, turmeric, cayenne powder, heavy cream, lemon, juice of, chives, kosher salt, fresh ground pepper