Curried Mussels
Serves 42 tbsp. butter
2 shallots, minced (you can substitute a sweet onion)
½ cup medium-sweet white wine
4 lbs. mussels, trimmed of their beards and well washed
½ cup crème fraiche (you can substitute full cream or evaporated milk here)
1½ tblsp. Bangla Dash
1 tbsp. lemon juice
1. Place butter in a saucepan large enough to hold mussels and turn the heat to medium. When butter melts, add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
2. Add the wine and the mussels, increase the heat to high, and cover. Cook, shaking the pan occasionally, just until the mussels open, about 10 minutes.
3. Remove mussels with a slotted spoon or strainer. Strain the liquid into a bowl, wipe out the pan, then return liquid to pan. Bring to a boil, then stir in crème fraiche and Bangla Dash.
4. Reduce the heat to medium-low and add lemon juice; cook for about 3 minutes. Taste and adjust the seasoning as necessary, but don’t add so much curry that it overpowers the other flavors. Return the mussels to the pot and stir to reheat. Serve, spooning the broth over the mussels.
|
|
