Curry Cream Mussels | Adelphia Seafood, Pennsylvania
In a large saucepan, cook shallots and garlic in simmering wine until translucent. Stir in cream and curry powder.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 pounds Mussels
- ¾ cup shallots (minced)
- 3 tbsp garlic (minced)
- 2 cups dry white wine
- ¾ cup heavy cream
- 2 tsp curry powder
- ¼ cup butter
- ¼ cup parsley (minced)
- ¼ cup green onions (chopped)
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