Follow these steps for perfect results
shallots
finely chopped
curry powder
dried hot red pepper flakes
to taste
unsalted butter
Sherry
cultivated mussels
scrubbed
heavy cream
water
fresh cilantro
chopped
crusty bread
accompaniment
Finely chop the shallots.
In a heavy pot, melt butter over moderate heat.
Add shallots, curry powder, and red pepper flakes.
Cook until shallots are softened (about 4 minutes), stirring frequently.
Add Sherry and simmer for 1 minute, stirring.
Add scrubbed mussels to the pot.
Cover and cook over moderately high heat for 4-6 minutes.
Check periodically after 4 minutes and transfer opened mussels to a bowl.
Discard any mussels that do not open after 6 minutes.
Add cream and water to the pot.
Bring the mixture to a boil.
Add chopped cilantro and salt to taste.
Pour the sauce over the mussels and toss lightly.
Serve immediately with crusty bread for dipping.
Expert advice for the best results
Serve with a squeeze of lemon for added brightness.
Adjust the amount of red pepper flakes to your desired level of spiciness.
Soak the mussels in cold water for 20 minutes before cooking to remove any sand or grit.
Everything you need to know before you start
10 minutes
Sauce can be made ahead of time
Serve in a large bowl with a generous amount of sauce. Garnish with extra cilantro.
Serve as an appetizer or light meal.
Pair with crusty bread or rice.
Acidity cuts through the richness
Discover the story behind this recipe
Seafood dishes are common in many coastal cultures.
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