Mussel Veloute with Curry

1. 1

   Melt the butter in a heavy 5-quart pot over medium heat.

2. 2

   Add the shallot and saute until tender, about 2 minutes.

3. 3

   Add the wine; bring to a boil over high heat.

4. 4

   Stir in the mussels.

5. 5

   Cover and cook just until the mussels open, about 2 minutes.

6. 6

   Stir the mussels in the cooking liquid and cook for 2 minutes longer.

7. 7

   Discard any mussels that do not open.

8. 8

   Using tongs, transfer the mussels to a large bowl; cover loosely to keep them warm.

9. 9

   Strain the cooking liquid through a fine-mesh strainer and into a large glass measuring cup; discard the shallots.

10. 10

    Return the cooking liquid to the pot.

11. 11

    Add the cream and the Curry Powder.

12. 12

    Cover and steep for 5 minutes over low heat.

13. 13

    Divide the mussels and cooking liquid among 4 wide shallow bowls.

14. 14

    Garnish with the chervil and peppermint.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.