curry mussels

Ingredients

• I’m a fan of mussels cuz they’re quick and inexpensive. And now with a little curry & cream thrown in, they’re super delicious too.
• 1lb clean and de-bearded mussels
• 2 tablespoons olive oil
• 1 red onion, diced
• 1 clove garlic, crushed
• 1 tablespoon butter
• 1 tablespoon curry powder
• 1/2 cup vermouth
• 1/4 cup cream
• 1/4 cup cilantro, chopped
• Heat deep large skillet on low/medium, add olive oil and cook onion for 5 minutes, add butter, garlic and curry powder and stir in the vermouth, mix thoroughly & bring to the boil
• Stir in the mussels to the sauce, cover and cook on medium for 4 or 5 minutes maximum
• Scoop out mussels and place in a large serving dish
• With remaining liquid in the pan, add cream (to slightly thicken) and cilantro, stir well, then pour over the mussels and serve.