Mussels Marinière with Cream and Curry

Ingredients:

• 2 pounds fresh mussels
• 2 shallots, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 cup white wine
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Clean the mussels by scrubbing and removing the beards. Discard any mussels with broken shells or ones that do not close when tapped. Set aside.
2. In a large pot, melt the butter over medium heat. Add the shallots and garlic and cook until softened, about 2-3 minutes.
3. Add the curry powder and cook for an additional 1-2 minutes until fragrant.
4. Pour in the white wine and bring to a simmer.
5. Turn the heat up to high and add the mussels to the pot. Cover and cook for 3-5 minutes stirring occasionally until all the mussels have opened. Discard any mussels that haven’t opened.
6. Lower the heat to medium and remove the mussels from the pot to a serving bowl.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Pour the cream sauce over the mussels and garnish with chopped parsley.

Verdict:

This dish is a perfect combination of savory and sweet, with a subtle hint of curry spice that adds an extra layer of flavor to the creamy broth. It’s a great way to showcase fresh mussels and impress your dinner guests.

Serving Suggestions:

Serve the mussels hot with a crusty baguette for dipping into the delicious cream sauce. This dish also pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. Enjoy!