Garlicky Mussels With Curry Cream

Category: Main Dishes | Blog URL: http://threemanycooks.com/recipes/nibbles-and-drinks/a-big-bowl-of-garlicky-mussels-with-curry-cream/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Maggy Keet

Ingredients

1 1/2 tablespoons butter

2 garlic cloves, minced

1 teaspoon curry powder

1/4 cup dry white wine or dry vermouth

1 inch bag (2 pounds) bearded mussels, rinsed thoroughly a sinkful of cold water

1/4 cup coconut milk

2 tablespoons chopped fresh cilantro

Preparation

Heat butter, garlic, and curry powder in a large (11- to 12-inch) deep skillet over medium-high heat.

When garlic starts to sizzle and turn a little golden, add wine and mussels. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until mussels open, 4 to 5 minutes.

Reserving liquid in pan, divide shellfish between 4 large soup plates.

Whisk in coconut milk and cilantro; simmer to blend flavors and reduce slightly.

Spoon a portion of sauce over each plate of mussels and serve immediately.

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About

Many a great dinner that has lasted into the night has begun with this dish. If you're making mussels or clams for a large group, don't try to fit a double quantity into one skillet. Steam them in batches, since they're done in 5 minutes. Discard any shellfish that have broken shells or that don't open during cooking.