Steamed Mussels With Curry And Mint

1. 1

   Cook curry in a small saucepan over medium heat 2 minutes or until toasted, stirring constantly. Remove curry from pan; set aside.

2. 2

   Bring wine and shallots to a boil in a large Dutch oven; cover and cook 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Remove mussels from pan with a slotted spoon, reserving cooking liquid; discard any unopened shells. Keep warm.

3. 3

   Add curry, mint, cream, and pepper to reserved cooking liquid in pan. Place pan over medium-high heat; bring to a simmer. Remove from heat. Divide mussels evenly among 4 large shallow bowls; spoon curry mixture over mussels. Serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.