F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Mussels on the Half Shell with Curried Crumbs
© Lucas Allen

Mussels on the Half Shell with Curried Crumbs

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6 appetizer servings
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

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.

  1. 4 tablespoons unsalted butter, softened
  2. 1 large garlic clove, minced
  3. 1 1/2 teaspoons curry powder
  4. 1 tablespoon chopped parsley
  5. A few dashes of hot pepper sauce
  6. 1 1/2 cups coarse fresh bread crumbs
  7. Salt
  8. Freshly ground pepper
  9. 2 pounds medium mussels, scrubbed
  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.
  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.
  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.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.