| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Post2 | 4 | servings |
INGREDIENTS
| 1 | tb | Butter |
| 1 | tb | Water |
| 1/3 | c | Finely chopped yellow onion |
| 1 | Braeburn apple; diced fine | |
| 1 | Garlic clove; minced | |
| 1 | ts | Minced fresh ginger |
| 1/3 | c | White wine |
| 1/4 | c | Apple cider |
| 1 | tb | Brandy |
| 1 | pn | Saffron |
| 1/2 | ts | Mild curry powder |
| 1/2 | ts | Grated lemon zest; (yellow portion |
| Peel) | ||
| 1/4 | ts | Dried thyme |
| 1 | pn | Dried red pepper flakes |
| 1/4 | c | Heavy cream |
| 1/4 | ts | Fresh lemon juice |
| 1 | lb | Mussels; see * Note |
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. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - [email protected] Converted by MM_Buster v2.0l.
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