PEI Maple Mussels with Curry Cream
Number of Servings: 2
2 lbs (1 kg) fresh PEI Mussels
1/2 cup (125 mL) white wine
2 tsp (10 mL) curry powder
1/4 cup (60 mL) heavy or whipping cream
2 tbsp (30 mL) maple syrup
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot set over medium-high heat, stir together the wine and curry powder. Bring to a boil.
- Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Pour in the cream and maple syrup and stir well to coat. Scoop into individual bowls and serve.