Mussels Steamed With White Wine And Curry Leaves Recipes

STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER

Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter image

Provided by Tyler Florence

Time 32m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley

Steps:

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

MUSSELS STEAMED WITH WHITE WINE AND CURRY LEAVES

Mussels Steamed With White Wine And Curry Leaves image

Provided by Florence Fabricant

Categories dinner, easy, quick, one pot, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 cup finely chopped, seeded plum tomatoes
1/4 cup fresh curry leaves (sold in some Indian markets) or cilantro leaves
1 1/2 teaspoons cumin seeds, crushed in a mortar
Salt to taste
2 pounds scrubbed, debearded mussels
3/4 cup dry white wine

Steps:

Heat the oil in a large lidded saucepan. Add the onion, tomatoes and curry leaves or cilantro, and cook, stirring, over medium heat until the vegetables soften.
Stir in the cumin, and cook a few minutes longer, until the onion starts to brown. Season with salt.
Add the mussels and wine, cover and cook over medium heat until the mussels open, about 8 minutes. Serve at once.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 17 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 4 grams, Sodium 1553 milligrams, Sugar 5 grams

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