This curried mussels dish is adapted and originally inspired by Eve Aronoff & was served at her restaurant Eve, in Ann Arbor, MI. This dish is by far one of our favorites of all time and the sauce makes it almost entirely. It’s a good thing the sauce is a rather large portion because we promise you that you’ll want to dip your bread for dayzzzz!!! Pair this with an incredible French Chablis out of Burgundy and you will not be disappointed. It perfectly complements the heat of the curry cream sauce with its acidic and “steely” qualities.
What you'll need
For the curry cream sauce (makes about 2 quarts)
- 2 tablespoons butter
- 3 tablespoons olive oil
- 3 cups yellow onion, minced
- 4 tablespoons garlic, minced
- 3-4 tablespoons fresh grated ginger
- 1 jalapeno, minced, or to taste
- 1 tablespoon hot curry powder (Madras style)
- 1 tablespoon sweet curry powder
- 1 ½ teaspoon coriander
- 3 teaspoon turmeric
- Pinch of cayenne
- 1 tablespoon kosher salt or more to taste
- 1 quart heavy whipping cream
- 2 teaspoons lime juice or to taste
- 2 tablespoons brown sugar or to taste
- Heaping ½ cup Parmigiano Regianno & aged provolone, grated (equal parts)
For the mussels
- About 1 ½ pounds of mussels
- 2 tablespoons fresh garlic, minced
- 2 tablespoons shallots, minced
- 4 fresh thyme sprigs
- ½ cup good quality, dry white wine
- Olive oil
- 1 tablespoon of preferred fresh finely chopped herbs: chives, parsley, chervil, basil, thyme, rosemary
- Lime wedges
*Tip ~ chop your onion, grate cheese & measure out spices the night before to shave a little extra time
Prep + Cook
- Heat oil & butter in large Dutch oven and sauté onions, ginger, garlic & jalapenos for about 3 minutes
- Season with spices and salt & pepper.
- Add cream, simmer to reduce until sauce thickens, but is still silky, about 30-40 minutes.
- While sauce simmers, place mussels in an ice bath, swirl around and discard any mussels that do not close up.
- Once sauce has simmered and is silky, remove from heat and add lime juice, brown sugar & cheese.
- Adjust seasonings for sauce generously to taste.
- Drain mussels in ice bath.
- Sauté garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in a large, shallow non-reactive pot.
- Add mussels; shake to combine with garlic and shallots, and the white wine, thyme sprigs, and season with kosher salt and black pepper.
- Cover & steam mussels for about 3 minutes.
- Pour off half of liquid and add 1 ½ – 2 cups curry cream sauce.
- Simmer covered until mussels are completely open, shaking the pot occasionally. Discard any that do not open and adjust seasoning to taste.
- Finish with chopped fresh herbs and lime wedges. ENJOY & and get your napkins ready!
Serves 2, or 6 if appetizer portions
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Author: Jennifer Kuhar