Steamed Penn Cove Mussels with Curry and Garlic Sauce
Simple and delicious -- small mussels, steamed in a heady mixture of wine, shallots, garlic, curry, and cream. The chef adds the green onions at the very end of the cooking process so that they retain their bright green color. This recipe serves four for appetizer portions; add bread and a salad, and it’s dinner for two.
- Penn Cove - 1-1/2 pounds, or other small mussels (45 to 50 pieces)
- Dry white wine - 1 cup
- Shallots - 2 tablespoons, minced
- Garlic - 1 tablespoon, minced
- Curry powder - 1 tablespoon
- Heavy (whipping) cream - 1 cup
- Green Onion - 1
- Unsalted Butter - 2 tablespoons
- Freshly ground black pepper to taste
Pull any beards off the mussels by holding the mussel in one hand and covering your other hand with a towel, then gripping the beard through the towel and tugging. Discard any mussels which are already open; they are not good.
Combine the wine, shallots, garlic, curry powder, and cream in a large saute pan or skillet and bring just to a boil. Add the mussels, cover the pan, reduce the heat to medium-low, and cook until the mussels are open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to individual serving bowls.
Trim the onion and cut the white part away from the green part. Slice the white portion into thin rings. Cut the green portion diagonally into small bits.
Return the cooking broth to the stove and add the butter and pepper. Let the mixture bubble up, then add the onions and pour over the mussels.