Curry Moules Musclade

A dish that got good reviews in the lead up to our Christmas dinner. Best to use just enough curry to give a subtle flavor, spruced up with a squeeze or two of lemon. Serve with some mouillettes.

small mussels

butter

chopped shallots

chopped garlic

parsley

chives

white wine

creme fraiche

lemon

ground pepper

best quality curry powder

1. saute shallots and garlic in butter until soft
2. add white wine, quantity depending on amount of mussels
3. cover pot and let cook about 5 minutes--give a shake at end to make sure all mussels have opened
4. drain mussels, save sauce and reduce in same pot
5. separate mussels from shells
6. when sauce has reduced to mere half cup, add creme fraiche, pepper and curry to taste
7. when sauce thickens add mussels, and heat another 1 minute or so, adding the herbs at the end, with a squeeze or two of lemon
8. serve in a small shallow bowl, pouring sauce and mussels over a couple mouillettes.