recipe 
yields
2 appetizer portions
1 teaspoon olive oil
1 pound P.E.I. mussels, cleaned and bearded
½ cup white wine
4 ounces curry cream (recipe follows)
2 ounces garlic butter (recipe follows)
2 ounces shallot butter (recipe follows)
Salt to taste
1 quart heavy cream
4 egg yolks
1 ounce red curry paste
½ pound unsalted butter, soft
½ ounce white wine
½ ounce lemon juice
½ tablespoon chopped parsley
2 tablespoons minced garlic
½ pound unsalted butter, soft
½ ounce white wine,½ ounce lemon juice
½ tablespoon chopped parsley
2 tablespoons minced shallots
Mussels
Curry Cream
Garlic Butter
Shallot Butter
steps
Mussels
- Heat large sauté pan over high heat. Add oil and heat until almost smoking.
- Add mussels to pan. When mussels begin to pop, add white wine to pan.
- Gently stir mussels. When almost all of the way open add curry cream, shallot butter, and garlic butter.
- Add salt to taste and serve immediately.
Curry Cream
- Over medium heat, bring cream to simmer. Remove from heat.
- Whisk yolks to combine, then pour approximately ¼ cup hot cream into yolks, whisking constantly.
- Pour yolk mixture into pot with hot cream while whisking constantly. Return pot to burner and heat just long enough to thicken cream. Continue to whisk.
- Remove pot from burner and whisk in curry paste. Strain cream and chill if making ahead.
Garlic Butter
- Mix all ingredients together and refrigerate.
Shallot Butter
- Mix all ingredients together and refrigerate.
Date Published: 10.11.15
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- From chef Fred Neuville of Fat Hen in Charleston, South Carolina
