Uncle Bills Curry Mussels - mussels

Method

• Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
• Scrub mussels with a stiff brush or nylon pad under cold running water.
• Remove beards that are attached to the mussels; discard.
• In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
• Add curry powder; cook stirring for 30 seconds.
• Pour in wine; bring to simmer over medium-high heat.
• Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
• With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
• Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
• Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
• Season with salt and pepper to taste.
• Transfer mussels to serving dishes.
• Pour sauce over mussels; sprinkle with coriander and green onions.
• Serve immediately.
• VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
• Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
• Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
• Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
• Remove mussels with a slotted spoon to bowls.
• To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
• Pour sauce over mussels and serve immediately.