My F&W
quick save (...)

Mussels with Curry Yogurt

  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  1. 2 teaspoons vegetable oil
  2. 1 medium onion, finely chopped
  3. 1 tablespoon plus 1 teaspoon Madras curry powder
  4. 1 cup dry white wine
  5. 1 cup whole-milk yogurt
  6. 1 teaspoon honey
  7. Salt
  8. 2 pounds mussels, scrubbed and debearded
  9. 1 cup water
  1. Heat the vegetable oil in a small skillet. Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes. Add the curry powder and cook, stirring, for 2 minutes longer. Add 2 tablespoons of the wine and cook until the liquid evaporates.
  2. Transfer the curry mixture to a blender and let cool slightly. Add 2 tablespoons of the yogurt and the honey and blend until smooth. Pour the sauce into a bowl. Stir in the remaining yogurt and season with salt. Refrigerate until chilled.
  3. In a large pot, combine the mussels with the remaining wine and the water. Cover and cook over high heat until the mussels open, about 5 minutes; discard any that don't open. Using a slotted spoon, transfer the mussels to a large platter; let cool. Serve the mussels with the curry sauce on the side.
Make Ahead The curry sauce can be refrigerated for up to 2 days.
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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.