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Curried Mussels


96 Mussels; scrubbed clean and beards removed
1/4 cup Dry white wine
1 tablespoon Curry powder
1 tablespoon Finely minced garlic
1 cup Chopped tomatoes (Peeled and seeded)
1/2 tablespoon Chopped fresh dill; OR 1/4 tsp Dried dill
1/2 cup Whipping cream
Salt

Yield: 8 servings

Combine mussels, wine, curry powder, garlic and tomatoes in 3-quart pan. Cover and bring to boil over high heat. (If using dried dill, add it now.) Uncover, add cream and continue to boil until mussels open, about 5 minutes or more, depending on size of mussels. Discard any unopened mussels. Season to taste with salt (and fresh dill, if using). Arrange mussels in bowls and pour in broth.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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