Curry Cream Mussels Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Mussels, cleaned
2/3 cup: Water,
2/3 cup: Dry cider,
3 Sprigs: fresh thyme,
1: Garlic clove, crushed
2 tbsp: Butter,
3: Shallots, finely chopped
1 Stalk: celery, finely chopped
1 tbsp: Curry Powder,
1 tbsp: All-purpose flour,
1/4 cup: Half-and-half,
1/4 cup: Mayonnaise,
Fresh dill sprigs, opt
Hot crusty bread,
Directions:
Place cleaned mussels in a saucepan with water, cider, thyme and
garlic. Cover and cook over high heat, shaking pan frequently, 6-7
minutes or until shells open. Discard any mussels which remain
closed. Cool mussels in liquid. Drain off cooled liquid, strain
through a fine sieve and reserve. Discard thyme. Remove a half shell
from each mussel and arrange mussels on 4 serving plates.
Melt butter in a saucepan. Add shallots and celery and cook gently 5
minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup
of reserved liquid. Bring to a boil, stirring constantly. Cover and
cook gently 10 minutes, stirring frequently. Cool. Stir in
half-and-half and mayonnaise and mix well. Spoon sauce over mussels
and garnish with dill sprigs, if desired. Serve with bread.
Source from luhu.jp
garlic. Cover and cook over high heat, shaking pan frequently, 6-7
minutes or until shells open. Discard any mussels which remain
closed. Cool mussels in liquid. Drain off cooled liquid, strain
through a fine sieve and reserve. Discard thyme. Remove a half shell
from each mussel and arrange mussels on 4 serving plates.
Melt butter in a saucepan. Add shallots and celery and cook gently 5
minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup
of reserved liquid. Bring to a boil, stirring constantly. Cover and
cook gently 10 minutes, stirring frequently. Cool. Stir in
half-and-half and mayonnaise and mix well. Spoon sauce over mussels
and garnish with dill sprigs, if desired. Serve with bread.
Source from luhu.jp
Tags
Appetizers