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Steamed Mussels With Beer and Curry
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2000 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In Belgium, mussels are often served family style; the steaming pot is brought to the table along with a big empty bowl (or the lid of the pot) for discarded shells. This version gets its sunny yellow sauce from the curry. Be sure to have plenty of bread on hand for dipping. The sauce is divine.
Hands on time: 15 minutes Total time: 22 minutes Serves: 4
Ingredients:
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2 tablespoons butter
1/4 cup finely chopped shallots
2 finely minced garlic cloves
1 teaspoon curry powder
1 1/2 pounds mussels, thoroughly cleaned and bearded
Freshly ground black pepper
1/3 cup Hoegaarden, Leffe Blonde or other blond beer
1 cup heavy cream
1 tablespoon finely minced parsley
1 tablespoon finely minced chives
Instructions:
Melt the butter in a pot large enough to hold all the mussels. A large stock/soup pot will work; so will a large saute pan. You'll need a lid. Add the shallots, garlic and curry powder and saute for about 3 minutes. Add the mussels and sprinkle with a generous grinding of black pepper.
Pour the beer and the cream over the mussels and cover the pot tightly. Steam the mussels over high heat for 3 to 4 minutes, until they open. Take pot off heat and shake vigorously to toss the mussels with the buttery shallots and garlic. Garnish with parsley and chives. Serve at once.
--- From Ruth Van Waerebeek, Cook's Warehouse class
Pour the beer and the cream over the mussels and cover the pot tightly. Steam the mussels over high heat for 3 to 4 minutes, until they open. Take pot off heat and shake vigorously to toss the mussels with the buttery shallots and garlic. Garnish with parsley and chives. Serve at once.
--- From Ruth Van Waerebeek, Cook's Warehouse class
Nutrition:
Per serving: 320 calories (percent of calories from fat, 77), 12 grams protein, 7 grams carbohydrates, less than 1 gram fiber, 27 grams fat, 112 milligrams cholesterol, 308 milligrams sodium
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