Kaspar's Curried Mussels

Kaspar's Curried Mussels

Ingredients:
1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 tablespoon minced shallot
1 stalk fresh lemongrass* (lower 6 inches only), outer leaves discarded and root ends trimmed, cut into 1-inch pieces
2 teaspoons curry powder
1 1/2 pounds Penn cove mussels - debearded
1 tablespoon thinly sliced scallion
1 tablespoon unsalted butter
*available at Asian markets and some specialty foods shops

Serving Size: appetizers - 1/4 to 1/2 Lb. ; entrees - 3/4 to 1 Lb.

Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid
from the container daily. 

Preparation:
In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.  Can be prepared in 45 minutes or less.

From: Kaspar's Restaurant - Seattle, Washington 
Phone: 206-298-0123