Oui Chef! Episode 9 Season 2
I absolutely love this recipe because of it’s versatility, we often serve it as an appetizer but add some pasta, some crusty bread, a nice glass of wine and you’ve got a quick and elegant weeknight meal!
Pairing maple and curry with mussels creates a harmonious blend of flavors that tantalize the taste buds. The earthy sweetness of maple syrup complements the bold and aromatic notes of curry, resulting in a unique and delightful culinary experience. The rich, creamy texture of the mussels pairs exceptionally well with the sweet and spicy profile of the sauce, adding depth and complexity to the dish. The maple syrup provides a subtle caramelized undertone, enhancing the natural brininess of the mussels. This unconventional combination strikes a perfect balance between sweet and savory, making it a memorable and innovative choice for seafood enthusiasts seeking a delectable twist.
Maple Curry Mussels
- Yield: Serves 2
Ingredients
- 2 lbs mussels
- 2 oz. white wine
- 1/4 cup Shallots finely chopped
- 1/4 cup red pepper diced
- 1/2 cup maple syrup
- 1 tsp. yellow curry powder or paste
- 1/2 cup 35% cream
- 8 oz Cooked Linguini
- Put the mussels in medium size pot.
- Add the white wine, shallots and red peppers.
- Cover and place the pot over high heat and allow the mussels to cook for 5-6 minutes or until the mussels are open.
- Remove the mussels from the broth cover and set aside
- Add the maple syrup and the yellow curry to the broth, bring to a boil and then reduce heat and simmer for approx. 5 minutes.
- Add the 35% cream and allow to reduce for another 3 to 4 minutes or until the sauce thickens and coats the back of a spoon,.
- Re-introduce the mussels and the pasta to the pot and gently mix in with the sauce.
- Serve with your favorite crusty bread for dipping
- Category: appetizers, entrees, seafood, pasta, recipes
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