Mouclade des Moules (Steamed Mussels)
Steamed mussels in an aromatic and flavorful sauce are a classic French dish. In this version, a hint of curry adds an interesting note to the creamy sauce. This dish may be served hot, or at room temperature.
- Unsalted Butter - 3 tablespoons
- Shallots - 2, minced
- Curry Powder - 1 teaspoon
- Dry white wine - 1/2 cup
- Mussels - 4 pounds, scrubbed and debearded
- Heavy (whipping) cream - 1-1/2 cups
- Spinach - 1 pound, stemmed
- Fresh Chives - 1/4 cup, minced
Place a stockpot large enough to hold the mussels over medium heat and add 1 tablespoon of the butter. Add the shallots and curry powder and cook for 2 minutes over low heat, stirring constantly. Stir in the white wine and cook another 3 to 4 minutes. Add the mussels to the pot, cover, and raise the heat to medium-high. Cook until the mussels open, about 4 to 5 minutes, shaking the pan a few times to rearrange the mussels. Remove the pan from the heat and strain the liquid into a medium saucepan, reserving the mussels. Discard any mussels that have not opened.
Return the liquid to the heat and boil until the liquid is reduced by half. Add the heavy cream to the reduced sauce, stirring well to combine, and cook to reduce by half again. Place a 10-inch saute pan or skillet over high heat and add the remaining 2 tablespoons of butter and the spinach. Cook, turning constantly, until the spinach is just wilted, about 1 to 2 minutes.
To serve: Remove the top shell from each of the mussels and arrange the mussels on four plates.Divide the wilted spinach into 4 portions and place in the middle of each plate. Ladle the sauce over the mussels and sprinkle with the chives.