Uncle Bill's Curry Mussels

Ingredients

• 2 lbs fresh mussels
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons finely chopped fresh gingerroot
• 1 tablespoon curry powder
• 1/2 cup dry white wine
• 1 cup whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh coriander
• 2 green onions, chopped

Directions

1. 1

   Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.

2. 2

   Scrub mussels with a stiff brush or nylon pad under cold running water.

3. 3

   Remove beards that are attached to the mussels; discard.

4. 4

   In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.

5. 5

   Add curry powder; cook stirring for 30 seconds.

6. 6

   Pour in wine; bring to simmer over medium-high heat.

7. 7

   Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.

8. 8

   With a slotted spoon, remove mussels and keep warm, discarding any that do not open.

9. 9

   Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.

10. 10

    Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.

11. 11

    Season with salt and pepper to taste.

12. 12

    Transfer mussels to serving dishes.

13. 13

    Pour sauce over mussels; sprinkle with coriander and green onions.

14. 14

    Serve immediately.

15. 15

    VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.

16. 16

    Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.

17. 17

    Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.

18. 18

    Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.

19. 19

    Remove mussels with a slotted spoon to bowls.

20. 20

    To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.

21. 21

    Pour sauce over mussels and serve immediately.