CREAMY CURRIED MUSSELS
About the Recipe
If you like mussels, this recipe is a great one for the repertoire. I find it a delicious, richer and slightly more complex in flavor, change from basic moules mariniere.
I like to toast or broil the bread slices, but a fresh-from-the-bakery loaf, just sliced, is delicious as well. Preceded by an interesting mixed green salad and followed by a cheese plate and/or dessert, this easy meal is always a winner.
Creamy Curried Mussels
Serves 6
Ingredients
½ teaspoon saffron
6 pounds mussels
¾ cup boiling water
12 tablespoons unsalted butter (1 ½ stick)
6 large shallots, finely chopped
6 garlic cloves, crushed and roughly chopped
1 tablespoon (or more) West Indian curry powder
6 tablespoons brandy, cognac, or Armagnac
1 ½ tablespoons all-purpose flour
2 ½ cups dry white wine or hard cider
9 tablespoons homemade garlic mayonnaise (heavy cream or crème fraiche may be substituted)
1 teaspoon granulated sugar
salt and freshly ground pepper to taste
¾ cup or more parsley, chopped
1 loaf rustic sourdough bread, thickly sliced (drizzled with olive oil or not and broiled until heavily toasted if desired)
Method
Put saffron in a cup and add ¾ cup of boiling water. Let it steep for at least 30 minutes.
Clean the mussels with several washes of very cold water, removing any beards and barnacles.
Tap each mussel against the sink as you clean and discard any that remain open and don’t close.
Over medium heat, melt the butter and gently sauté the shallot until soft, for about 5 minutes.
Add the garlic and curry powder and cook for another 2 minutes to release the curry’s fragrance.
Add the brandy and boil until liquid has reduced to a couple of tablespoons.
Reduce the heat and stir in the flour, mixing well until everything is smooth, 1-2 minutes
Off the heat, gradually add the saffron and its water while whisking. Set aside.
In a separate large saucepan or medium Dutch oven, place the wine and mussels and cover. Cook the mussels, covered, over medium-high heat for about 5 minutes, shaking the pan occasionally until the mussels have opened.
Pour the mussels into a large strainer set over a large bowl. Put the mussels back in the saucepan and cover to keep warm.
Strain all but the last 2 tablespoons of mussel juice through a fine sieve to get rid of any sand or grit.
Reheat the saffron sauce over medium heat. Add the mussel juice and stir to combine.
Simmer for about 5 minutes. Add the mayo and simmer for another 5 minutes until it has reduced and the sauce is a little thick.
Season with sugar, salt, and freshly ground pepper. Stir in ¾ of the parsley.
Put the mussels in a large serving bowl, pour the sauce over them and then scatter remaining parsley. Serve immediately with the bread or broiled toasts.