It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mussels With Saffron Curry Cream
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- #31035
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon butter
1 tablespoon water
1/3 cup finely chopped yellow onion
1 Braeburn apple, diced fine
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/3 cup white wine
1/4 cup apple cider
1 tablespoon brandy
1 pinch saffron
1/2 teaspoon mild curry powder
1/2 teaspoon grated lemon zest, yellow portion of peel)
1/4 teaspoon dried thyme
1 pinch dried red pepper flakes
1/4 cup heavy cream
1/4 teaspoon fresh lemon juice
1 pound mussels
directions
To prepare mussels for cooking, scrub hard and remove whiskers. Place mussels in a shallow pan of cold water, sprinkle with a little cornmeal, and let sit for 1 hour. Mussels will usually feed on the cornmeal and purge themselves of sand.
Melt butter in large saucepan. Add water, onion, apple, garlic and ginger. Cover tightly and cook over medium heat until soft, about 8 minutes. Watch carefully to prevent scorching.
Stir in wine, cider, brandy, saffron, curry powder, lemon zest, thyme and red pepper flakes. Bring to a boil, then simmer until liquid is reduced by one-fourth.
Stir in cream and lemon juice. Add mussels to pan. Cover and cook just until shells open, about 2 minutes.
Sauce will come to a full boil. Reduce heat and toss mussels with sauce. Serve immediately.
added by
7Hawks
nutrition data
Nutritional data has not been calculated yet.
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