Mussels In Curry Sauce

Mussels In Curry Sauce

Mussels In Curry Sauce

 45 minutes

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Details

Serving Size: 2
Gluten-Free: True
Vegetarian: True
Weight Watchers: 12 Points

Cuisine

Indian
Asian
antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre

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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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