Curried Mussels In White Wine Cream
Serves: 6
2 tablespoon vegetable oil
2 shallots, finely diced
1 leek, white only, washed and sliced
2 clove garlic, minced
1 cup white wine
1/2 cup 35% cream
1 1/2 teaspoon green curry paste
1 lb. mussels
1 plum tomato, diced
2 tbsp capers, rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 baguette, thinly sliced
1/4 cup olive oil
1 teaspoon salt
Mussels:
In a deep sauté pan, heat vegetable oil to a high heat. Sauté shallots, leeks and garlic until lightly golden, about 5 minutes.
Add white wine to pan, scraping any stuck bits from bottom of the pan.
Add cream and curry paste and cook for 5 minutes or until reduced by half. Add mussels and cover. Cook about 3-5 minutes or until mussels have opened up.
Add diced tomatoes, capers and season with salt and pepper. Served with toasted crostini.
Crostini:
Lay baguette slices on baking sheet in single layer. Brush both sides lightly with olive oil and sprinkle with salt. Bake at 350 degrees F (180 degrees C) until just golden and toasted.
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