Moules au Curry
I've made this several times and each time I've pretty much used a different liquid. The original recipe calls for creme fraiche, which is good and so is the heavy cream, but my favourite is the coconut milk. Once I had no coriander and used frozen "poppits" - was alright, it got the flavour in but fresh is by far best.
for 2 servings:
1.5 or 2 lb. fresh mussels (scrubbed & debearded as necessary)
1/2 large yellow onion, chopped (approx. 1/2 - 3/4 cup)
120 ml creme fraiche (or heavy cream, my small can of coconut milk is 160 ml I used all of it.
3/4 Tbsp. curry powder (or to taste)
1 Tbsp coriander, rough chop (or 4 or 5 frozen poppits)
1 Tbsp Olive Oil
Serve on rice or with a fresh baguette.
Heat oil in pan over med-high heat. Cook onion** about 5 minutes (don't let it burn). Add the creme (or milk) and curry powder, bring to a boil then let simmer about 5 minutes. Add the mussels, cover and let cook 5 to 10 minutes, stirring at least once during this time. Remove from heat when mussels have opened*. Sprinkle on coriander just before serving.
** original recipe does not call for the sweet potato but I added them at this time - they cooked perfectly, not going mushy.
* I love my glass lids - I can see exactly when they open be it 5 min. or 10, without lifting the lid all the time.
to serve 4, increase the mussels to 3 or 4 lb., double the onion to 1 whole large (or 2 small), creme fraiche or milk does not have to be quite doubled, curry powder up to at least 1 Tbsp (or to taste).
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.