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Categories:
Curry Cream butter light olive oil yellow onions ginger garlic jalapenos Curry sweet curry Coriander turmeric cayenne kosher salt fresh ground black pepper cream chili sauce lime juice brown sugar aged provolone cheese mussels mussels light olive oil fresh garlic shallot kosher salt fresh ground black pepper thyme white wine Curry Cream fresh herb crusty bread
Viewed: 90 - Published at: 5 years agoIngredients
- Curry Cream (makes about 1 quart)
- 2 tablespoons salted butter
- 3 tablespoons light olive oil
- 3 cups yellow onions, minced
- 4 tablespoons ginger, minced
- 3 tablespoons garlic, minced
- 2 tablespoons jalapenos, minced (or to taste)
- 2 teaspoons hot curry powder
- 2 teaspoons sweet curry powder
- 1 teaspoon coriander
- 2 teaspoons turmeric
- 1 pinch cayenne
- 1 tablespoon kosher salt (to taste)
- 1/2 teaspoon fresh ground black pepper, to taste
- 1 quart heavy whipping cream
- 1 teaspoon chili sauce, to taste (Sriracha)
- 2 teaspoons lime juice (to taste)
- 1 tablespoon brown sugar (to taste)
- heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated
- Mussels
- 1 1/2 lbs mussels
- 3 tablespoons light olive oil
- 1 tablespoon fresh garlic, minced
- 1 tablespoon shallot, minced
- kosher salt
- fresh ground black pepper
- 4 fresh thyme sprigs
- 1/4 cup dry good quality white wine
- 1 1/2 cups curry cream
- 1 tablespoon assorted fresh herb, finely chopped, such as flat leaf parsley, chives, chervil, basil, thyme (avoid cilantro and rosemary as they may overpower the flavor of the other herbs)
- crusty bread
Method
- For the Cream:
- Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
- Season with spices and salt and pepper.
- Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
- Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
- Adjust seasonings generously to taste.
- For the Mussels:
- Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
- Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
- Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
- Cover and steam for about 3 minutes.
- Pour off half of liquid (discard or save for other use) and add Curry Cream.
- Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
- Adjust seasonings generously to taste.
- Finish with topped fresh herbs and serve with crusty bread for sopping.
