Mussels in Apple Curry Cream

This week on Rollin' On TV Britta teaches us how to make a quick and delicious meal from fresh Washington mussels.     




Prep time: 10 minutes 





  


                                
2 lbs. rinsed and de-bearded fresh mussels

2 Tbls. extra virgin olive oil

1 small sweet onion, diced

1 bulb fennel, diced  (fronds saved and chopped for garnish)

1 apple, cored and diced

1 Tbls. Indian curry powder

½ cup dry white wine or Hard Cider

1 cup heavy cream

salt & pepper

 Optional:

1 leek, light green end sliced

1 Tbls. chopped ginger root

 

Heat a large cast iron skillet on medium high heat. Add olive oil and sauté onion and fennel for 2-5 minutes or until soft. If using leeks or ginger, add and sauté along with the onions. Add apple and curry powder and continue to cook about 2 minutes. Add wine or cider and bring to a simmer. Add mussels until open 5 to 7 minutes. Dispose of any mussels that do not open. Ladle cooked mussels to serving bowls, crank heat to high and add the cream.  Boil 2 minutes to reduce the sauce, taste and adjust seasoning with salt and pepper.Ladle sauce over the mussels. Garnish with the chopped fennel fronds.

 

They are best served with good crusty bread to mop up the sauce.

This is also delicious served over pasta, my favorite being linguini. Add a simple salad and you have the perfect meal!