Curried Mussels
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 96 | each |
mussels
scrubbed clean, beards removed |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
garlic
finely minced |
|
| 1 | cup |
tomatoes
chopped, peeled and seeded |
|
| ½ | tablespoon |
dill weed
fresh, chopped, or 1/4 teaspoon dried dill |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 96 | each |
mussels
scrubbed clean, beards removed |
*
|
| 59 | ml |
white wine
dry |
*
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
garlic
finely minced |
|
| 237 | ml |
tomatoes
chopped, peeled and seeded |
|
| 7.5 | ml |
dill weed
fresh, chopped, or 1/4 teaspoon dried dill |
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
Directions
COMBINE MUSSELS, wine, curry powder, garlic and tomatoes in 3-quart pan.
Cover and bring to boil over high heat.
(If using dried dill, add it now.)
Uncover, add cream and continue to boil until mussels open, about 5 minutes or more, depending on size of mussels.
Discard any unopened mussels. Season to taste with salt (and fresh dill, if using).
Arrange mussels in bowls and pour in broth.
