Mussels In Curry Sauce

Mussels In Curry Sauce

Mussels In Curry Sauce

45 minutes

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Details
  • Servings:   2
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   12 Points
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Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 tablespoons butter
  • 3 teaspoons curry powder (15ml)
  • 3 cloves of garlic, peeled and crushed
  • 3 tablespoons clear cherry brandy - Kirsch - (45ml)
  • 1/4 cup whipping cream (62.5ml)
  • 2 1/2 pounds scrubbed and debeared
Instructions

Place the garlic cloves in enough water to cover and boil for 5 minutes to blanch.

Remove the garlic and cut the cloves in half.

Combine blanched garlic with room temperature butter and blend together until it forms a paste. Blend in whipping cream and curry powder.

Heat a large skillet and add curry butter, mussels and cherry brandy. Cover and cook for 4-5 minutes until the mussels open.

Remove the mussels using a slotted spoon transfer them to in servings bowls. Remember to discard any unopened mussels.

Serve with lots of crusty bread and enjoy!

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