Ingredients
-
-
2
-
3
-
3
-
4
-
3
-
2
-
2
-
2
-
1
-
2
-
1
-
1
-
1/2
-
1
Directions
Curried Mussels, This delicious recipe is from my Eve cookbook Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels We’ve made them several times at home The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes , This delicious recipe is from my Eve cookbook Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels We’ve made them several times at home The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For the Cream: |
|
2
Done
|
Heat Oil and Butter in Large Saucepan and Saute Onions, Ginger, Garlic and Jalapenos For About 3 Minutes. |
|
3
Done
|
Season With Spices and Salt and Pepper. |
|
4
Done
|
Add Cream, Simmer to Reduce Until Sauce Thickens, but Is Still Silky and Coats the Back of a Spoon, About 30-40 Minutes. |
|
5
Done
|
Remove from Heat, Add Sriracha, Lime Juice, and Brown Sugar and Cheese. |
|
6
Done
|
Adjust Seasonings Generously to Taste. |
|
7
Done
|
For the Mussels: |
|
8
Done
|
Place Mussels in Ice Bath and Stir. Discard Mussels That Do not Close Up Tightly. Drain Well. |
|
9
Done
|
Saute Garlic, Shallots, Salt, Pepper, and a Few Sprigs of Thyme in Olive Oil in Large, Shallow, Non-Reactive Pot. |
|
10
Done
|
Add Mussels, Shake to Combine With Garlic and Shallots, Add the White Wine, Thyme Sprigs, and Season With Kosher Salt and Black Pepper. |
|
11
Done
|
Cover and Steam For About 3 Minutes. |
|
12
Done
|
Pour Off Half of Liquid (discard or Save For Other Use) and Add Curry Cream. |
|
13
Done
|
Simmer Covered Until Mussels Are Completely Open--Shaking the Pan Occasionally. Discard Any Mussels That Do not Open. |
|
14
Done
|
Adjust Seasonings Generously to Taste. |
|
15
Done
|
Finish With Topped Fresh Herbs and Serve With Crusty Bread For Sopping. |
