CURRIED MUSSELS (by Cindy Bradley, IN. USA)

Image courtesy of David Snodgress

Ingredients:

These are delicious served over rice, but they’re best served in individual soup bowls, topped with any baked pastry squares, such as short-crust, puff, or even biscuit.

2 quarts mussels, scrubbed and de-bearded
1/2 pound bacon, cut into 1-inch pieces
2 medium Bermuda (or other sweet) onions, chopped into 1/4 -inch pieces
3 tablespoons mild curry powder
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cold water
1 tablespoon sugar
2 tablespoons flour
2 tablespoons butter
1 large baking potato, cut into 1/2-inch cubes

Method:

Preheat oven to 450 degrees. Place mussels (without any liquid) into a heavy pot with a tight-fitting lid. Roast until shells open completely, five to eight minutes. Discard any mussels that do not open. Pour mussels and any liquid onto a large platter, and set aside to cool.

In the same pot, cook the bacon until well-browned; using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the bacon fat. Cook the onions in the bacon fat until soft, five to 10 minutes. Add the curry powder and thyme and cook, stirring, a further 30 seconds. Add salt, pepper, water and sugar to the pot. Cover and simmer 15 minutes.

Meanwhile, shuck the mussels and carefully cut them in half. Add the mussels, accumulated liquid, and bacon to the pot. Heat through gently, being sure not to allow the mixture to boil.

While the mussels are heating, make a roux in a small saucepan by melting the butter and whisking in the flour. Cook, stirring, for two minutes. Gradually whisk in 1 cup of the hot mussels liquid, then pour this mixture into the pot containing the mussels. Stir until thickened, about two minutes. Serve with Gosling’s Black Rum and Outerbridge’s Sherry Peppers Sauce. Serves four.

Image courtesy of David Snodgress, Herald Times, IN.