🫙 From the Spice Rack
Curry Cream Mussels
2 lb Mussels, cleaned 2/3 c Water 2/3 c Dry cider 3 Sprigs fresh thyme 1 Garlic clove, crushed 2 T Butter 3 Shallots, finely chopped 1 Stalk celery, finely chopped 1 T Curry Powder...
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Ingredients8 items
Ingredients
- 2lbmussels, cleaned
- 2/3c water
- 2/3c dry cider
- 3sprigs fresh thyme
- 1garlic clove, crushed
- 2t butter
- 3shallots, finely chopped
- 1stalk celery, finely chopped
Directions
- 1
2 lb Mussels, cleaned 2/3 c Water 2/3 c Dry cider 3 Sprigs fresh thyme 1 Garlic clove, crushed 2 T Butter 3 Shallots, finely chopped 1 Stalk
- 2
Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open
- 3
Discard any mussels which remain closed
- 4
Cool mussels in liquid
- 5
Drain off cooled liquid, strain through a fine sieve and reserve
- 6
Discard thyme
- 7
Remove a half shell from each mussel and arrange mussels on 4 serving plates
- 8
Melt butter in a saucepan