Ingredients
-
1
-
1
-
2
-
1
-
1
-
2
-
1 1/2
-
1
-
1
-
-
-
-
-
-
Directions
Steamed Mussels With Curry and Lemongrass, From Gourmet February 1996 You Asked For It; Kaspar’s, Seattle WA, From Gourmet February 1996 You Asked For It; Kaspar’s, Seattle WA
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a 5- to 6-Quart Heavy Kettle Bring Wine and Cream to a Boil With Garlic, Shallot, Lemongrass, and Curry Powder. |
|
2
Done
|
Add Mussels and Cook, Covered, Over Moderately High Heat 4 to 6 Minutes, or Until Opened, Discarding Any Unopened Ones and Lemongrass. |
|
3
Done
|
Using a Slotted Spoon Divide Mussels Among 4 Bowls. |
|
4
Done
|
Add to Liquid Remaining in Kettle Scallion, Butter, and Salt and Pepper to Taste, Stirring Until Butter Is Incorporated, and Spoon Over Mussels. |
