Mussels With Saffron Curry Cream (Cafe Campagnard)

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Water
1/3 cup	20g / 0.7oz	Finely chopped yellow onion
1		Braeburn apple - diced fine
1		Garlic clove - minced
1 teaspoon	5ml	Minced fresh ginger
1/3 cup	78ml	White wine
1/4 cup	59ml	Apple cider
1 tablespoon	15ml	Brandy
1		Saffron
1/2 teaspoon	2.5ml	Mild curry powder
1/2 teaspoon	2.5ml	Grated lemon zest (yellow portion
		Of peel)
1/4 teaspoon	1.3ml	Dried thyme
1		Dried red pepper flakes
1/4 cup	59ml	Heavy cream
1/4 teaspoon	1.3ml	Fresh lemon juice
1 lb	454g / 16oz	Mussels - see * Note

Recipe Instructions

* Note: To prepare mussels for cooking, scrub hard and remove whiskers. Place mussels in a shallow pan of cold water, sprinkle with a little cornmeal and let sit for 1 hour.

Mussels will usually feed on the cornmeal and purge themselves of sand.

Melt butter in large saucepan. Add water, onion, apple, garlic and ginger. Cover tightly and cook over medium heat until soft, about 8 minutes. Watch carefully to prevent scorching.

Stir in wine, cider, brandy, saffron, curry powder, lemon zest, thyme and red pepper flakes. Bring to a boil; simmer until liquid is reduced by 1/4. Stir in cream and lemon juice. (Recipe can be made ahead to this point. Refrigerate, covered, then return to saucepan and return to a simmer just before cooking mussels.)

Add mussels to pan. Cover and cook just until shells open, about 2 minutes. Sauce will come to a full boil. Reduce heat; toss mussels with sauce. Serve immediately.

Yields 4 appetizer servings.

Tester's note: Excellent recipe. Serve with good French bread to dip in the sauce.

Source:
St. Louis Post-Dispatch - 10-19-1998

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