This is an amazing take on mussels, so simple yet powerfully packed with bold curry flavor. A masterpiece from Jean-Gearges Vongerichten.
- 2 tablespoon unsalted butter
- 2 shallots, minced
- ½ cup sweet white wine such as riesling
- 4 pound mussels, scrubbed and de-bearded
- ½ cup sour cream
- 1 teaspoon curry powder
- 1 tablespoon fresh squeezed lemon juice
- salt and white pepper to taste
Place the butter butter in saucepan large enough to hold all the mussels. Turn the heat to medium. Once the butter melts, add the shallots and cook about 3 minutes, stirring occasionally. Add the white wine and mussels, bring the heat to high, and cover. Cook, shaking the pan occasionally, until the mussels open, about 8 minutes. Remove the mussels with a slotted spoon.
Strain the liquid into a bowl, wipe out the pan, then return the liquid to the clean (grit free) pan. Bring to a boil, add the sour cream and the curry powder. Reduce heat to a simmer, add the lemon juice and cook about 3 more minutes. Taste and adjust seasoning with salt and white pepper or a bit more curry powder. Do not add so much curry as to overly define the sauce. Nuance is your goal. Return the mussels to the pot and gently reheat. Transfer to a serving bowl and serve.