‘Curry’ up and try these mussels!
Curry is a flavor profile indigenous to India that, quite frankly, scares a lot of people. Actually, a ‘curry’ is a blend of spices and herbs, usually including turmeric, cumin, and coriander. There are hundreds of different combinations, some spicy from chilies and some mild. Curries come in a variety of colors including red, green, and yellow depending on the spice blend.
The yellow curry spice blend or what is commonly known as ‘curry powder’ is a commercially prepared blend most common here in the States. You just might have a bottle in your spice cabinet!
This mussel dish uses yellow curry powder and is a great way of introducing curry into your diet without an overwhelming or intense flavor. It is mellow, warm, and slightly smoky. Many of my friends and family were staunch ‘anti-curry-activists’ until they tried these mussels!
Mussel Mania in Curry Cream!
3-4 pounds mussels, beards removed and soaked in water for 30 minutes to remove any debris
4 tablespoons olive oil
1 large onion, chopped
6-8 large garlic cloves, chopped
1⁄2-pound kielbasa or chorizo (precooked) sliced into rounds and then cut in half moons
1-pint grape tomatoes, cut in half
1 cup corn (best off cob, but frozen works too)
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons granulated garlic powder
1 tablespoon curry powder
1 beer (or 1 cup dry white wine)
1 cup heavy cream
1⁄2 cup fresh basil or parsley chopped
French baguette or other crusty bread, cut into rounds
While mussels are soaking in cold water, heat the olive oil in a large deep skillet. Add the onion and garlic and cook until they become soft and translucent, about 3 minutes. Add the kielbasa or chorizo and cook until they begin to brown, about 4-5 minutes more, stirring
frequently. Remove this mixture from pan and set aside.
Place the mussels in the pan drippings in an even layer. Sprinkle mussels with the reserved sausage mixture, tomatoes, corn, salt, pepper, garlic and curry. Pour beer (or wine) evenly over all and cover. Cook on high for about 10 minutes until the mussels start to open. Take a spoon and gently toss to distribute the sausage, tomatoes, and corn into the mussels so all the goodies are mingling with and within the mussels. Add heavy cream. Cover and cook for another 5-8 minutes until all mussels are opened. Do not overcook.
Remove the mussels from pot with a slotted spoon to serving dish. Boil the broth stirring occasionally for another 8-10 minutes until the sauce is reduced by half. Pour the thickened sauce over the mussels and sprinkle with chopped basil or parsley.
While the mussels are cooking, brush the bread rounds with a mixture of olive oil and chopped garlic and place on a foil-lined baking sheet. Bake in a 400-degree oven for 8-10 minutes until toasty.
Serve the mussels family style or in bowls with the toasted bread on the side for dipping in the broth (the best part)!! These mussels or the leftovers, if you have any, are also delicious served over pasta!!
Get hundreds of approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips!