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Curried Mussels in White Wine Cream

Food Network Canada
YIELDS
6 servings
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Ingredients

Mussels

2
Tbsp vegetable oil (25 mL)
2
shallots, finely diced
1
leek, white only, washed and sliced
2
clove garlic, minced
1
cup white wine (250 mL)
½
cup 35% cream (125 mL)
1 ½
tsp green curry paste (7 mL)
1
lb(s) mussels (450 g)
1
plum tomato, diced
2
Tbsp capers, rinsed (25 mL)
¼
tsp salt (1 mL)
¼
tsp freshly ground pepper (1 mL)

Crostini

1
baguette, thinly sliced
¼
cup olive oil (50 mL)
1
tsp salt (5 mL)
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Directions

Step 1

In a deep sauté pan, heat vegetable oil to a high heat. Sauté shallots, leeks and garlic until lightly golden, about 5 minutes.

Step 2

Add white wine to pan, scraping any stuck bits from bottom of the pan.

Step 3

Add cream and curry paste and cook for 5 minutes or until reduced by half. Add mussels and cover. Cook about 3-5 minutes or until mussels have opened up.

Step 4

Add diced tomatoes, capers and season with salt and pepper.

Step 5

Served with toasted crostini.

Step 6

Lay baguette slices on baking sheet in single layer. Brush both sides lightly with olive oil and sprinkle with salt.

Step 7

Bake at 350 degrees F (180 degrees C) until just golden and toasted.

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