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10.11.15

Curried Mussels

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Curried Mussels — Photo by Andrew Cebulka

Yields
2 appetizer portions

From chef Fred Neuville of Fat Hen in Charleston, South Carolina

Ingredients

Mussels

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

Curry Cream

1 quart heavy cream

4 egg yolks

1 ounce red curry paste

Garlic Butter

½ pound unsalted butter, soft

½ ounce white wine

½ ounce lemon juice

½ tablespoon chopped parsley

2 tablespoons minced garlic

Shallot Butter

½ pound unsalted butter, soft

½ ounce white wine

½ ounce lemon juice

½ tablespoon chopped parsley

2 tablespoons minced shallots

Directions

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.

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