A Big Bowl of Garlicky Mussels with Curry Cream

Sharon Damelio | 10 Feb 2010 | 1 Comment

by: Three Many Cooks

Serves: 2 to 4 as a first course or more as an appetizer

Ingredients

1½ tablespoons butter
2 garlic cloves, minced
1 teaspoon curry powder
¼ cup dry white wine or dry vermouth
1 bag (2 pounds) bearded mussels, rinsed thoroughly in a sinkful of cold water
¼ cup coconut milk
2 tablespoons chopped fresh cilantro

Instructions

Heat butter, garlic, and curry powder in a large (11- to 12-inch) deep skillet (the wider the skillet the more evenly the shellfish cook) over medium-high heat. When garlic starts to sizzle and turn a little golden, add wine and mussels. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until mussels open, 4 to 5 minutes.
Reserving liquid in pan, divide shellfish between 2 to 4 large soup plates. Whisk in coconut milk and cilantro; simmer to blend flavors and reduce slightly. Spoon a portion of sauce over each plate of mussels and serve immediately

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.