Roasted Mussels with Curried Butter Sauce
Number of Servings: 4
Source: Chef Lindsay Cameron Wilson
4 lbs (1.8 kg) fresh PEI Mussels
2 cups (500 mL) dry white wine
1⁄4 cup (60 mL) butter
2 Tbsp (30 mL) vegetable oil
1 tsp (5 mL) cumin seeds
1 small red onion, finely chopped
2 clove garlic, minced
1 tsp (5 mL) madras, or other indian curry paste
1 cup (250 mL) coconut milk
sea salt to taste
handful of fresh cilantro, chopped
naan bread, warmed, to serve
- 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.
- Heat oven to 500°F. Divide mussels between 2 baking sheets with sides and pour wine over mussels. Cover with aluminum foil. Roast mussels until they open, about 10 minutes. Discard any mussels that are not open.
- While mussels are roasting, melt butter and oil in a saucepan over medium-high heat. Add cumin seeds and sauté for 1 minute. Add onion, garlic and curry paste and continue to cook, stirring occasionally, until onions soften. Add coconut milk and cook for 3 minutes more.
- Spoon mussels into a serving bowl. Top with curry sauce and fresh cilantro. Serve with warm naan bread.
Note: Naan bread is an Indian flatbread available in most supermarkets. Baguette or other flat breads can be substituted