Curried Mussels

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons salted butter
• 3 tablespoons light olive oil
• 3 cups yellow onions, minced
• 4 tablespoons ginger, minced
• 3 tablespoons garlic, minced
• 2 tablespoons jalapenos, minced (or to taste)
• 2 teaspoons hot curry powder
• 2 teaspoons sweet curry powder
• 1 teaspoon coriander
• 2 teaspoons turmeric
• 1 pinch cayenne
• 1 tablespoon kosher salt (to taste)
• 1/2 teaspoon fresh ground black pepper, to taste
• 1 quart heavy whipping cream
• 1 teaspoon chili sauce, to taste (sriracha)
• 2 teaspoons lime juice (to taste)
• 1 tablespoon brown sugar (to taste)
• heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated
• 1 1/2 lbs mussels
• 3 tablespoons light olive oil
• 1 tablespoon fresh garlic, minced
• 1 tablespoon shallot, minced
• kosher salt
• fresh ground black pepper
• 4 fresh thyme sprigs
• 1/4 cup dry good quality wine
• 1 1/2 cups curry cream
• 1 tablespoon assorted fresh herb, finely chopped, such as flat leaf parsley, chives, chervil, basil, thyme (avoid cilantro and rosemary as they may overpower the flavor of the other herbs)
• crusty bread

Recipe

• 1 for the cream:.
• 2 heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
• 3 season with spices and salt and pepper.
• 4 add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
• 5 remove from heat, add sriracha, lime juice, and brown sugar and cheese.
• 6 adjust seasonings generously to taste.
• 7 for the mussels:.
• 8 place mussels in ice bath and stir. discard mussels that do not close up tightly. drain well.
• 9 saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
• 10 add mussels, shake to combine with garlic and shallots, add the wine, thyme sprigs, and season with kosher salt and black pepper.
• 11 cover and steam for about 3 minutes.
• 12 pour off half of liquid (discard or save for other use) and add curry cream.
• 13 simmer covered until mussels are completely open--shaking the pan occasionally. discard any mussels that do not open.
• 14 adjust seasonings generously to taste.
• 15 finish with topped fresh herbs and serve with crusty bread for sopping.