Mussels in Curry Sauce

READY IN: 30mins

INGREDIENTS

  • 2tablespoonsbutter
  • 1⁄3 cupshallot, finely chopped
  • 1tablespooncurry powder
  • 1⁄2 tablespoonginger, minced
  • 2largegarlic cloves, pressed
  • 1cupheavy cream
  • 1cupdry white wine
  • 1 1⁄2 tablespoonslemon juice
  • 2tablespoonscooking sherry
  • 1teaspoonsea salt (to taste)
  • 1teaspoonblack pepper (to taste)
  • 2lbsmussels, scrubbed, debearded and rinsed(about 60)
  • 1tablespoon chopped parsley, for garnish

    • NUTRITION INFO

    Serving Size: 1 (831) g

    Servings Per Recipe:2

    Calories: 1106.5

    Calories from Fat 597 g 54 %

    Total Fat 66.3 g 102 %

    Saturated Fat 36.8 g 183 %

    Cholesterol 320.9 mg 106 %

    Sodium 2626.7 mg 109 %

    Total Carbohydrate35.2 g 11 %

    Dietary Fiber 1.7 g 6 %

    Sugars 2.3 g 9 %

    Protein 58.4 g 116 %

    DIRECTIONS

  • In a large pot over medium heat, add butter and when it starts sizzling, add shallots and curry; stir for 1 minute. Add ginger and garlic; sauté for 1 minute. Pour in cream, wine and lemon juice; stir and bring to a simmer. Add cooking sherry and season with salt and pepper. Add mussels, cover, increase heat to medium-high, and cook for about 5 to 6 minutes.
  • Transfer mussels to warm serving bowls; discard any that didn’t open.
  • Taste and adjust the sauce if necessary and cook for 5 more minutes. Spoon sauce over mussels and serve immediately with crusty bread. Serves 2.

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