© Lucas Allen
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6 appetizer servings

This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels are topped with garlic-curry-bread-crumb butter and broiled until sizzling. Slideshow: More Great Mussels Recipes

How to Make It

Step 1    

In a skillet, melt 1 tablespoon of the butter. Add the garlic and cook over low heat until fragrant, 1 minute. Add the curry powder and cook, stirring, until fragrant, 1 minute. Scrape the mixture into a bowl and let cool. Stir in the remaining 3 tablespoons of butter and the parsley and hot sauce. Fold in the bread crumbs and season with salt and pepper.

Step 2    

In a large pot, bring 1 cup of water to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, 3 minutes. Using a slotted spoon, transfer the mussels to a large rimmed baking sheet. Let cool, then break off 1 shell of each mussel. Pry each mussel loose, leaving it in the shell. Spoon a little of the mussel cooking liquid over each mussel.

Step 3    

Preheat the broiler. Dot each mussel with 1 teaspoon of the bread crumb topping. Broil the mussels 6 inches from the heat, rotating the pan a few times, until the crumbs are browned and crisp, 2 minutes. Serve.

Make Ahead

The mussels can be prepared through Step 2 and refrigerated overnight; bring to room temperature before proceeding.

Suggested Pairing

Briny and rich, this is a dish for a lively, citrusy Bordeaux white.

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