4 tablespoons unsalted butter, softened
1 large garlic clove, minced
1 1/2 teaspoons curry powder
1 tablespoon chopped parsley
A few dashes of hot pepper sauce
1 1/2 cups coarse fresh bread crumbs
Freshly ground pepper
2 pounds medium mussels, scrubbed
- 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.
- 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.
- 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.
The mussels can be prepared through Step 2 and refrigerated overnight; bring to room temperature before proceeding.
Briny and rich, this is a dish for a lively, citrusy Bordeaux white.