Canadian Curried Mussels
Curry is one of Chef Alain’s favourite spices. It’s just so warming and soothing that he feels it’s the perfect accompaniment to mussels. The cream smooths it out and gives it a velvety texture that is very pleasing to the palate. Be sure to add lots of sauce to the bowl when serving, and you’ll need some good crusty bread for dipping!
|2 lbs||mussels (we suggest AquaPrime Mussel Ranch)|
|¼ cup||Nova Scotia white wine|
|2 tsp||garlic, finely chopped|
|2||green onions, diced|
|1||rib of celery, finely diced|
|1||peeled carrot, finely diced|
|2 tsp||curry paste (or 1 tsp yellow curry powder)|
|¾ cup||cream (35%)|
- Rinse the mussels under running fresh water. Throw away any that do not close.
- In a large pot, add the mussels, wine, garlic, green onion, celery and carrot. Cover with a lid and cook on high for approximately 5 to 6 minutes or until steam is pouring out from under the lid.
- Remove from the heat and drain away half of the broth. Add the curry and cream and stir well. Cover and return to heat and steam for another 3 to 4 minutes or until the mussels have opened.
- Transfer the mussels into two large bowls and reduce the sauce, allowing it to thicken slightly. Pour the sauce over the mussels and serve with your favourite bread.
To find out how you can win a signed Mussels cookbook along with a 5lb bag of mussels from Aquaprime Mussel Ranch click here.