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When it comes to Maritime cuisine, seafood takes centre stage. So it comes as no surprise that the cookbook Mussels: Preparing, Cooking and Enjoying a Sensational Seafood was crafted by east-coasters Chef Alain Bosse (a.k.a The Kilted Chef) and “Mussel Mama” Linda Duncan. Boss and Duncan certainly know a thing or two about this mighty mollusk. With 77 recipes to highlight the often overlooked bi-valve, you’ll be whipping up mussel dishes that range from the expected to the unexpected. (Mussel Mac ’n’ Cheese, anyone?)
In Mussels, Bosse and Duncan offer the home chef all the inspiration they need — from buying and storing to cooking — to prepare mussels deliciously in their own kitchens. Cook up the recipe featured here, and be sure to sign up for our newsletter for your chance to win a copy!
Recipe: Sassy Curried Mussels
Curry is one of our favorite spices. It’s just so warming and soothing that is the perfect accompaniment to mussels. The cream smoothes it out and gives it a velvety texture that is very pleasing to the palate. Be sure to add lots of sauce to the bowl when serving and you’ll need some good crusty bread for dipping!
2 lbs. mussels
¼ cup white wine
2 tsp. garlic, finely chopped
2 green onions, diced
1 rib of celery, finely diced
1 carrot finely, peeled and diced
2 tsp. curry paste or 1 tsp. yellow curry powder
3/4 cup cream 35%
Rinse the mussels under fresh running water. Throw away any that do not close. In a large pot, add the mussels, white wine, garlic, green onion, celery, and carrot. Cover with a lid and cook on high for approximately 5 to 6 minutes or until steam is pouring out from under the lid. Remove from the heat and drain away half of the broth then add the curry and cream. Stir well. Cover and return to heat and steam for another 3 to 4 minutes or until the mussels have opened.
Transfer the mussels into two large bowls and reduce the sauce allowing it to thicken slightly. Pour the sauce over the mussels and serve with your favourite bread.