Mussels with Saffron Curry Cream is a simple recipe that’s always a treat served as an appetizer or main course with crusty bread and a hearty white wine or cocktails.
Mussels with Saffron Curry Cream (Cafe Campagnard)
Author: St. Louis Post-Dispatch
Recipe type: Seafood
Serves: 4 appetizer servings
- 1 Tablespoon butter
- 1 Tablespoon water
- 1/3 Cup finely chopped yellow onion
- 1 Braeburn apple; diced fine
- 1 garlic clove; minced
- 1 teaspoon minced fresh ginger
- 1/3 Cup white wine
- 1/4 Cup apple cider
- 1 Tablespoon Brandy
- 1 pinch saffron
- 1/2 teaspoon mild curry powder
- 1/2 teaspoon grated lemon zest (yellow portion of peel)
- 1/4 teaspoon dried thyme
- 1 pinch dried red pepper flakes
- 1/4 Cup heavy cream
- 1/4 teaspoon fresh lemon juice
- 1 pound mussels; see * Note
- * Note: To prepare mussels for cooking, scrub hard and remove whiskers.
- Place mussels in a shallow pan of cold water, sprinkle with a little cornmeal and let sit for 1 hour.
- Mussels will usually feed on the cornmeal and purge themselves of sand.
- Melt butter in large saucepan. Add water, onion, apple, garlic and ginger.
- Cover tightly and cook over medium heat until soft, about 8 minutes.
- Watch carefully to prevent scorching.
- Stir in wine, cider, brandy, saffron, curry powder, lemon zest, thyme and red pepper flakes. Bring to a boil; simmer until liquid is reduced by 1/4.
- Stir in cream and lemon juice. (Recipe can be made ahead to this point.)
- Refrigerate, covered, then return to saucepan and return to a simmer just before cooking mussels.)
- Add mussels to pan. Cover and cook just until shells open, about 2 minutes.
- Sauce will come to a full boil. Reduce heat; toss mussels with sauce.
- Serve immediately.
Taster's note: Excellent recipe. Serve with good French bread to dip in the sauce.