Tuesday, March 13, 2012

Mussels in White Whine and Shallots

Mussels.  Delicious.  Cheap.  Easy.  Did I mention delicious?  One of my favorite things to eat in the world are mussels.  There are some places in DC that are completely delicious, like Marvin on 14th Street drooool, or Bistro du Coin on Connecticut.  And as far as shellfish go, mussels are cheap and easy to come by.

So when I saw a big ol bag at the grocery store, I nabbed them and decided that I wanted to make mussels for dinner.  I've made mussels before with all types of ingredients.  One of my favorite combos with mussels when I go out to eat is just with shallots and butter.  

But I didn't want to clog our arteries, so this wasn't as super super buttery as the restaurants would make it.  I boosted the flavor instead by adding a bit of curry powder to give it depth.  They turned out savory and yummy and the broth was sopped up with crusty bread, which serves as an excellent sponge.

3 T butter
1 large yellow onion
4 cloves garlic
1 large shallot
2 T curry powder
1 t pepper
2 C white wine
1 bottle clam juice
1 5-lb bag of mussels

Heat up the butter on medium in a large steel pot.  Chop the shallots, onion and garlic.

 Add to the butter, sauteeing until soft.

Add the curry powder and pepper and sautee.
Once the mix is fragrant, add the clam juice and the white wine. 

Add in the mussels and cover the pot.  

Cook for about 5 minutes on medium until the mussels have opened.  Serve with some crusty bread for sopping up the broth and enjoy!

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