Curry Cream Mussels
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mussels
cleaned |
|
| ⅔ | cup |
water
|
|
| ⅔ | cup |
apple cider
dry |
*
|
| 3 | each |
thyme sprigs
fresh |
* |
| 1 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
butter
|
|
| 3 | each |
shallots
chopped |
*
|
| 1 | each |
celery stalks
chopped |
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
light cream (half&half)
|
|
| ¼ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mussels
cleaned |
|
| 158 | ml |
water
|
|
| 158 | ml |
apple cider
dry |
*
|
| 3 | each |
thyme sprigs
fresh |
* |
| 1 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
butter
|
|
| 3 | each |
shallots
chopped |
*
|
| 1 | each |
celery stalks
chopped |
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
light cream (half&half)
|
|
| 59 | ml |
mayonnaise
|
|
Directions
Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
Cover and cook over high heat, shaking pan frequently, 6 to 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.
