Name: Curried Vanilla Mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Dish
Ingredients: 2 tablespoons butter; ½ small onion, sliced thin; 1 tablespoon mild or sweet curry powder; 1 cup dry white wine; 1 tablespoon fresh lemon juice; 2 pounds mussels, cleaned; ¼ cup heavy cream; 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract; 1 tablespoon chopped parsley

Curried Vanilla Mussels

Dazzle your guests with this Curried Vanilla Mussels recipe, featuring Tahitian Pure Vanilla Extract. The unexpected combination of mussels and vanilla is sure to win over even the most discerning eater.

Ingredients

USMetric

2 tablespoons butter
½ small onion, sliced thin
1 tablespoon mild or sweet curry powder
1 cup dry white wine
1 tablespoon fresh lemon juice
2 pounds mussels, cleaned
¼ cup heavy cream
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
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1 tablespoon chopped parsley

Directions

Melt the butter over medium-high heat in a large pot. Stir in the onions and curry and cook for 3 to 5 minutes or until the onions have softened. Add the wine and lemon juice and bring to a boil. Add the mussels and cook, covered, for 3 minutes. Remove the lid, stir the mussels and cook, covered, for an additional minute or until all of the mussels have opened.

Remove the mussels from the pan using a slotted spoon and place in a large serving bowl. Increase the heat under the cooking pot and reduce the cooking liquid for about 5 minutes or until it has decreased by half. Remove from the heat and stir in the heavy cream and vanilla. Pour over the mussels and sprinkle with the parsley. Serve with a loaf of crusty bread to soak up the sauce, if desired.

Notes:

Mussels need to be alive when cooked. Mussels that are closed are live, if they are open press on them, if they don’t close, throw them out. Also, be sure to remove any ‘beards’ that are still attached. They will look like steel wool – just pull them off prior to cooking.