Becky Luigart-Stayner; Jan Gautro
Yield
6 servings (serving size: about 12 mussels and about 1/3 cup sauce)

The Indonesian-style preparation of this dish is a pleasant surprise, since mussels usually receive an Italian or French treatment. Serve with crusty bread to soak up the delicious broth.

How to Make It

Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.

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