Roasted Mussels with Curried Butter Sauce

Number of Servings: 4
Source: Chef Lindsay Cameron Wilson
Preparation Time: 20mins
Cooking Time: 15mins

Ingredients

• 4 lb fresh blue cultured mussels
• 2 cup dry white wine
• 1⁄4 cup butter
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 small red onion, finely chopped
• 2 clove garlic, minced
• 1 tsp madras, or other indian curry paste
• 1 cup coconut milk
• sea salt to taste
• handful of fresh cilantro, chopped
• naan bread, warmed, to serve

Instructions

1. Heat oven to 500F.
2.  Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed. Divide mussels between 2 baking sheets with sides and pour wine over mussels. Cover with aluminum foil. Roast mussels until they open, about 10 minutes. Discard any mussels that are not open.
3.  While mussels are roasting, melt butter and oil in a saucepan over medium-high heat. Add cumin seeds and sauté for 1 minute. Add onion, garlic and curry paste and continue to cook, stirring occasionally, until onions soften. Add coconut milk and cook for 3 minutes more.
4.  Spoon mussels into a serving bowl. Top with curry sauce and fresh cilantro. Serve with warm naan bread.

See full recipe

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