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RECIPE

Serves 2

A CookTale

Google lists 2,380,000 recipes for Mussels. That’s too many lifetimes of never eating the same prepepration twice. No question Mussels must have something going for them. Last evenngs version caught my attention because the Curry Butter melts into each open Mussel. I adapted it from the website: musselindustrycouncil. a trustworthy name if there ever was one.

INGREDIENTS

3 TB of Butter, softened
2 Clove of Garlic, pressed
1 tsp Curry powder
1/3 tsp ground Cumin
1 pinch of Sea Salt
1 Lime, thinly sliced
1 Lime, cut into 4 wedges
2 lb fresh Cultured Mussels, Prince Edward Island preferred
1 Cup Red Bell Pepper, diced
1/4 Cup fresh Parsley chopped or fresh Basil Leaves cut in a chiffonade
1 Cup of White Wine

METHOD
1. Rinse the Mussels in tap water. Remove any beards.
2. Whisk together the Butter, Curry, Garlic, Cumin, & Salt in a small bowl.
3. Heat a large pot & add the White Wine.
4. Add the Mussels, sprinkle the diced Red Bell Pepper & Parsley or Basil over the Mussels. Cover with the Curry Butter mixture & top with the Lime slices.
5. Cover the pot & steam until the Mussels have opened in 5 to 10 minutes. The Curry Butter & all the ingredients will have melted & blended into the open Mussels. Discard any which hadn’t opened.
6. Transfer the Mussels to two bowls & garnish each with a lime wedge, to serve.

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