Curried Mussels

Ingredients

• 1 cup heavy cream
• 1 tablespoon mild curry powder
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons butter
• ¼ cup shallots sliced thin
• 4 sprigs thyme
• 1 bay leaf
• 1 cup dry white wine
• 9 cups mussels, cleaned (about 3 pounds)
• 2 tablespoons flour
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    635 calories; 38 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 42 grams protein; 199 milligrams cholesterol; 1001 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine the cream, curry powder and lemon juice in a small bowl, and mix well. This step enables the curry flavor to develop.
2. Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf. Stir until wilted. Add the white wine and bring to a simmer. Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open. Stir from time to time to assure even cooking. As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl. Reserve 2 cups of the juice.
3. Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell. Arrange decoratively on a serving platter, and keep warm.
4. In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth. Cook briefly; do not brown. Slowly add the 2 cups of reserved cooking juice, whisking constantly. Bring to a rolling boil. Add the cream-and-curry mixture, and combine well. Strain the sauce through a fine sieve. Add salt, and check for seasoning. Ladle the sauce over the mussels, and serve immediately.