Prep/Cook Time: 25 minutes (longer if using fresh mussels)
- 2 tablespoons vegetable oil
- 1 medium red onion, finely chopped
- 1⁄2-inch piece fresh ginger, peeled and finely chopped
- 3 or 4 garlic cloves, finely chopped
- 20 fresh curry leaves
- 2 or 3 small green serrano chiles, finely chopped
- 1⁄2 teaspoon ground turmeric
- 2 teaspoons ground coriander powder
- 1 1⁄2 cups chicken broth
- 1⁄4 cup heavy cream
- 1 pound mussels on the half-shell, such as New Zealand Greenshell Mussels
- Table salt
- A few strands of saffron
- In a deep saucepan, heat the oil over high heat. When the oil shimmers, add the onion, ginger, garlic, curry leaves, and green chiles. Sauté for 4 to 6 minutes, until the onion begins to change color.
- Add the turmeric and coriander. Mix well and sauté for another 30 seconds.
- Add the broth and bring to a boil. Reduce the heat to a simmer and add the cream. Remove from the heat and allow to cool to room temperature.
- Transfer to a blender and blend to a smooth consistency. If you like an even smoother texture, pass the mixture through a sieve. I prefer not to do so.
- Return the sauce to the saucepan and bring to another gentle boil.
- Add the mussels and cook, covered, for about 10 minutes, shaking the saucepan occasionally.
- Add salt to taste and the saffron threads and mix well. Serve hot.
TIP: If using whole fresh mussels, you will need 1 1/2 pounds. Soak in cold water for an hour. Discard any that open up. Remove beards and rinse well. Then pat dry and proceed with the recipe.
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