This is a lightened version of the classic mouclade from the region of France near La Rochelle, famous for its oysters and mussels. The steaming liquid is flavored with curry and cream, as in the original version. Served with French bread for dipping into the sauce, it makes a light main course.
Cooking Light JULY 2005
Cook curry in a small saucepan over medium heat 2 minutes or until toasted, stirring constantly. Remove curry from pan; set aside.
Bring wine and shallots to a boil in a large Dutch oven; cover and cook 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Remove mussels from pan with a slotted spoon, reserving cooking liquid; discard any unopened shells. Keep warm.
Add curry, mint, cream, and pepper to reserved cooking liquid in pan. Place pan over medium-high heat; bring to a simmer. Remove from heat. Divide mussels evenly among 4 large shallow bowls; spoon curry mixture over mussels. Serve with bread.
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