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Categories:
unsalted butter shallot white wine black mussels heavy whipping cream Curry chervil sprigs peppermint sprigs
Viewed: 54 - Published at: 4 years agoIngredients
- 1 tablespoon unsalted butter
- 1 shallot, thinly sliced
- 1 cup good-quality dry white wine
- 2 pounds black mussels (about 60), scrubbed and debearded
- 1 cup heavy whipping cream
- 1 1/2 teaspoons Curry Powder
- 4 fresh chervil sprigs
- 4 fresh peppermint sprigs
Method
- Melt the butter in a heavy 5-quart pot over medium heat.
- Add the shallot and saute until tender, about 2 minutes.
- Add the wine; bring to a boil over high heat.
- Stir in the mussels.
- Cover and cook just until the mussels open, about 2 minutes.
- Stir the mussels in the cooking liquid and cook for 2 minutes longer.
- Discard any mussels that do not open.
- Using tongs, transfer the mussels to a large bowl; cover loosely to keep them warm.
- Strain the cooking liquid through a fine-mesh strainer and into a large glass measuring cup; discard the shallots.
- Return the cooking liquid to the pot.
- Add the cream and the Curry Powder.
- Cover and steep for 5 minutes over low heat.
- Divide the mussels and cooking liquid among 4 wide shallow bowls.
- Garnish with the chervil and peppermint.
- Serve immediately.
