Curry Mussels, Belgian Style
Curry mussels is a common sight in French and Belgian mussel restaurants. Its longtime popularity is proof of the ingenuity of this marriage of flavors.
Ingredients
- 2 lbs mussels
- 3 Tbsp butter
- ½ cup onions
- ½ cup carrots
- ½ cup leeks
- ½ cup fennel
- ¼ cup celery
- 2 bay leaves
- 1 sprig thyme
- 1 Tbsp ground Madras curry or curry powder
- ½ tsp black pepper, ground
- 1 pinch nutmeg, grated
- 6 oz blonde ale
- ½ cup thick cream
- ¼ cup parsley, tarragon, and chervil, chopped
Method
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1
Wash mussels well in water. Throw any opened mussels away.
-
2
Julienne vegetables. Heat a large pot on high and melt butter. Sauté the vegetables, bay leaves and thyme for a few minutes.
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3
When the vegetables begin to fall apart, add curry, pepper, nutmeg, mussels, beer and cream. Stir well and cover.
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4
Once steam escapes from the pot (4-6 min), stir mussels well. If they didn’t open, cover and steam for 2 minutes more.
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5
Garnish with chopped herbs and serve hot, with bread or fries.
