Monday, 20 July 2009

Mussels with Coconut Curry Sauce

Mussels are another inexpensive, fast cooking dish that give lots of wow for your buck. They are quite possibly the easiest thing to make and just require a wonderful broth for steaming in. They cook fast though, have everything ready before you begin (mise en place).
This particular broth was so intriguing that I just had to try it. It combines classic French flavours with curry and coconut milk. In the end we had a delicious and fascinating broth to sop up with our baguette. The recipe got mixed reviews on epicurious, but we loved it. Every element would have to be there for it to work, the balance was perfect.
I used a little more butter and shallots in mine, otherwise I followed the recipe to a "T".
Don't forget some great bread to go with it, and a bottle of bubbly!

Mussels with Coconut Curry Sauce
Bon Appetit, September 2000
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2 tablespoons Madras curry powder
1 14-ounce can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 small bay leaves
2 pounds black mussels, scrubbed, debearded
Chopped fresh parsley

Melt butter in heavy large pot over medium heat.
Add shallots and curry powder; stir until fragrant, about 1 minute.
Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes.
Add mussels.
Increase heat, cover and boil until mussels open, about 6 minutes.
Using tongs, place mussels in 4 bowls (discard any mussels that do not open).
Boil sauce until slightly thickened, stirring occasionally, about 2 minutes.
Season with salt and pepper; discard bay leaves.
Spoon sauce over mussels.
Sprinkle with parsley.

And, if you are like me and getting just a little bit old, you might think of these guys and find yourself singing along as you cook.