Mussels In Curry Sauce

Photo: flickr user kerinin

Ingredients

6 cloves of peeled garlic

4 tablespoons unsalted butter - (60ml)

1/4 cup whipping cream (62.5ml)

3 teaspoons curry powder (15ml)

2 1/2 pounds scrubbed and debeared

3 tablespoons clear cherry brandy - Kirsch - (45ml)

Preparation

Place the garlic cloves in enough water to cover and boil for 5 minutes to blanch. Remove the garlic and cut the cloves in half. Combine blanched garlic with room temperature butter and blend together until it forms a paste. Blend in whipping cream and curry powder.

Heat a large skillet and add curry butter, mussels and cherry brandy. Cover and cook for 4-5 minutes until the mussels open. Remove the mussels using a slotted spoon transfer them to in servings bowls. Remember to discard any unopened mussels.

Serve with lots of crusty bread and enjoy!