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1
Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
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2
Scrub mussels with a stiff brush or nylon pad under cold running water.
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3
Remove beards that are attached to the mussels; discard.
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4
In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
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5
Add curry powder; cook stirring for 30 seconds.
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6
Pour in wine; bring to simmer over medium-high heat.
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7
Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
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8
With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
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9
Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
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10
Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
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11
Season with salt and pepper to taste.
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12
Transfer mussels to serving dishes.
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13
Pour sauce over mussels; sprinkle with coriander and green onions.
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14
Serve immediately.
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15
VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
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16
Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
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17
Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
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18
Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
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19
Remove mussels with a slotted spoon to bowls.
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20
To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
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21
Pour sauce over mussels and serve immediately.
