Mussels With Saffron Curry Cream (cafe Campagnard)
* exported from bigoven * 
 
 
recipe by : 
serving size :4 
cuisine : 
main ingred. : 
categories :seafood clams/mussels 
shellfish appetizers 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 Tbsp  butter
1 Tbsp  water
1/3 cup  finely chopped yellow onion
1   braeburn apple --diced fine
1   garlic clove --minced
1 tsp  minced fresh ginger
1/3 cup  white wine
1/4 cup  apple cider
1 Tbsp  brandy
1 pinch  saffron
1/2 tsp  mild curry powder
1/2 tsp  grated lemon zest --yellow portion
  of peel)
1/4 tsp  dried thyme
1 pinch  dried red pepper flakes
1/4 cup  heavy cream
1/4 tsp  fresh lemon juice
1 lb.  mussels --see * note
 
* note: to prepare mussels for cooking, scrub hard and remove 
whiskers. place mussels in a shallow pan of cold water, sprinkle with a 
little cornmeal and let sit for 1 hour. mussels will usually feed on 
the cornmeal and purge themselves of sand. 
 
melt butter in large saucepan. add water, onion, apple, garlic and 
ginger. cover tightly and cook over medium heat until soft, about 8 
minutes. watch carefully to prevent scorching. stir in wine, cider, 
brandy, saffron, curry powder, lemon zest, thyme and red pepper flakes. 
bring to a boil; simmer until liquid is reduced by 1/4. stir in cream 
and lemon juice. (recipe can be made ahead to this point. refrigerate, 
covered, then return to saucepan and return to a simmer just before 
cooking mussels.) add mussels to pan. cover and cook just until 
shells open, about 2 minutes. sauce will come to a full boil. reduce 
heat; toss mussels with sauce. serve immediately. yields 4 appetizer 
servings. 
 
tester's note: excellent recipe. serve with good french bread to 
dip in the sauce. 
 
recipe source:st. louis post-dispatch 
formatted for mastercook by susan wolfe - vwmv...@prodigy.com 
 
 
-- 
(ID: 5363) Mirror: rec.food.recipes: Mon, Nov 1, 2004


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