September 30th, 2007 at 10:49 am

Mussels in Curry Cream Sauce

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mussels.jpgMussels in Curry Cream Sauce

INGREDIENTS
• 1/2 cup minced shallots
• 2 tablespoons minced garlic
• 1 1/2 cups dry white wine
• 1 cup heavy cream
• 1 teaspoon curry powder
• 32 mussels - cleaned and debearded
• 1/4 cup butter
• 1/4 cup minced parsley
• 1/4 cup chopped green onions
DIRECTIONS
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
3. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

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