Mussels. Inexpensive and locally grown here in the Pacific Northwest, they are easy seafood to purchase and serve year-round. For many years now, I have adored the mussels grown at Penn Cove Shellfish in Coupeville, Washington, and often look for reasons to serve them to my family and friends. The company’s logo says, “Fresh from the Water—Not the Warehouse.” Indeed, they stand by their word!
All Penn Cove mussels are shipped, carefully debearded and bagged, within 24 hours of harvest. Whenever I buy Penn Cove mussels here in Seattle, I check the harvest tag. More often than not, the mussels at hand were pulled from the sea a mere two days prior.
The following quick and easy recipe is one of my favorites and hails from one of Seattle’s most beloved chefs–Kaspar Donier of Kaspar’s Seattle Catering and Events. It’s been one of his tried and true favorites for decades.
Quick and Easy Curried Mussels
- large Dutch Oven, preferably Le Creuset
- 1 cup Dry white wine
- 1 cup Heavy Cream
- 2 garlic cloves, minced
- 1 Tablespoon minced shallot
- 1 stalk lemongrass lower six inches only, outer leaves removed, and stalk cut into 1 inch pieces
- 2 teaspoons curry powder
- 1½ pounds Penn Cove mussels rinsed and scrubbed if needed
- 1 Tablespoon sliced scallion
- 1 Tablespoon butter
- 1 Tablespoon chopped fresh cilantro
- In a large heavy Dutch oven, bring the wine and cream to a boil with the garlic, shallot, lemongrass and curry powder, stirring.
- Add the mussels and cook, covered, over moderately high heat for 4 to 6 minutes, or until the mussls have opened. Discard any unopened mussels and remove the lemongrass stalks,
- With a slotted spoon, transfer the mussels to four bowls. Add the scallions and butter to the cooking liquid. Season to taste with salt and pepper. Spoon sauce over the mussels. Garnish iwth fresh cilantro if desired.