Curried Mussels

Ingredients

• 8 lbs mussels, Prince Edward Island
• 1 1/2 cups white wine, preferably chardonnay
• 1/2 cup shallot, minced
• 1/2 cup coconut milk
• 1 bay leaf
• 1 sprig fresh thyme
• 2 tablespoons butter, unsalted
• 3 teaspoons curry
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 pinch cayenne powder, to taste
• 2 cups heavy cream
• 1 lemon, juice of
• 2 tablespoons chives, minced
• kosher salt
• fresh ground pepper

Directions

1. 1

   Scrub mussels well with stiff brush to remove any sand.

2. 2

   Discard any cracked or open mussels that do not close with a slight massage of your fingertips. Pull off or scrub off beards.

3. 3

   Place white wine, shallots, bay leaf and thyme sprig in a saucepan large enough to hold the mussels.

4. 4

   Bring to a boil and cook until the wine is completely evaporated, about 5 minutes (watch this procedure being careful not to burn the ingredients).

5. 5

   Add mussels, cover pan, shaking the pan occasionally, just until the mussels open, about 8-10 minutes, then remove from heat.

6. 6

   Strain liquid into a bowl.

7. 7

   Meanwhile place butter in a medium saucepan, add curry, cumin, turmeric and cayenne and adjust heat to high.

8. 8

   Add the coconut milk and cook for 4 minutes.

9. 9

   Add the mussel broth, bring to a boil and reduce by half.

10. 10

    Add heavy cream and boil 4 more minutes.

11. 11

    Taste to adjust seasoning.

12. 12

    Pour the boiling curry sauce on the mussels; reheat a few seconds, add chives and serve.