Ingredients
- 6 cloves of peeled garlic
- 4 tablespoons unsalted butter - (60ml)
- 1/4 cup whipping cream (62.5ml)
- 3 teaspoons curry powder (15ml)
- 2 1/2 pounds scrubbed and debeared
- 3 tablespoons clear cherry brandy - Kirsch - (45ml)
Make it step by step
- Place the garlic cloves in enough water to cover and boil for 5 minutes to blanch. Remove the garlic and cut the cloves in half. Combine blanched garlic with room temperature butter and blend together until it forms a paste. Blend in whipping cream and curry powder.
- Heat a large skillet and add curry butter, mussels and cherry brandy. Cover and cook for 4-5 minutes until the mussels open. Remove the mussels using a slotted spoon transfer them to in servings bowls. Remember to discard any unopened mussels.
- Serve with lots of crusty bread and enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.