Submitted by lcioban on Tue, 07/21/2009 - 7:04pm

Curried Mussels

Rate this recipe

5 quarts of small mussels cleaned and scrubbed, discard any open ones.

1 cup dry white wine

1 cup finely chopped onion

1 bay leaf

4 sprigs of fresh thyme

1 celery stalk halved

2 cloves of garlic shaved very thinly

Place all the Mussel ingredients in a large pot, fitted with a lid and cook over a high heat, shaking a few times, until all the mussels have opened, about 8-10 minutes
Discard any unopened ones.
To make the curry sauce place all the ingredients in a plastic container fitted with a tight lid and shake vigorously to mix well.
Drain the mussels through a colander and remove celery, thyme and celery stalks. Pour over curry sauce and toss well to coat all the mussels. Serve in deep bowls with warm crusty bread.

Serves: Serves 6