Cook The Book: Curried Mussels Recipe

Name: Cook The Book: Curried Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 large yellow onions, chopped; 3 garlic cloves, minced; 3 medium tomatoes, peeled, cored, seeded, and chopped; 2 to 3 tablespoons curry powder; 1/2 teaspoon ground ginger; Pinch of ground cinnamon; 6 pounds mussels, scrubbed, debearded, and rinsed; 1 1/2 cups dry white wine; 2/3 cup heavy cream; Piri-piri sauce or store bought hot sauce; Kosher salt and freshly ground black pepper; 5 cups cooked white rice; 2 tablespoons chopped fresh cilantro leaves

Servings: persons

3 tablespoons olive oil
2 large yellow onions, chopped
3 garlic cloves, minced
3 medium tomatoes, peeled, cored, seeded, and chopped
2 to 3 tablespoons curry powder
1/2 teaspoon ground ginger
Pinch of ground cinnamon
6 pounds mussels, scrubbed, debearded, and rinsed
1 1/2 cups dry white wine
2/3 cup heavy cream
Piri-piri sauce or store bought hot sauce
Kosher salt and freshly ground black pepper
5 cups cooked white rice
2 tablespoons chopped fresh cilantro leaves

1
Heat the oil in a large skillet over medium heat until it shimmers. Drop in the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Stir in two thirds of the tomatoes and cook for 2 minutes. Sprinkle in the curry powder, ginger, and cinnamon and cook, stirring occasionally, until fragrant, about 1 minute. Set aside.
2
Discard any mussels that feel heavy (which means they're full of sand), have broken shells, or don't close when tapped. Pour the wine into a roomy pot. Clatter in the mussels, cover tightly, and cook over high heat, shaking the pan occasionally, until the shells pop open, 7 to 10 minutes. Toss out any mussels that refuse to open, then pluck all but 18 from their shells. Strain the mussel liquid.
3
Add 1 1/2 cups of the mussel liquid to the skillet with the tomato mixture, then add the cream and bring to a boil over high heat to thicken slightly. If you prefer a brothy curry, add more mussel liquid; if it's a creamy curry that you're after, reduce the mixture more. Season with piri-piri sauce, salt, and pepper to taste. Take the pan off the heat and stir in the shelled mussels.
4
Spoon the rice in to 6 bowls and top with the mussels. Garnish each with mussels in their shells, and shower with the remaining tomatoes and the cilantro. Pass the piri-piri sauce at the table.

1214

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 large yellow onions, chopped, 3 garlic cloves, minced, 3 medium tomatoes, peeled, cored, seeded, and chopped, and more.

Yes, Cook The Book: Curried Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Curried Mussels

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