Sunday, November 22, 2009

Billi Bi take one

We based this dinner on the following recipe from The Joy of Cooking (we simplified a lot):
Scrub individually with a vegetable brush:
  • 3 pounds small mussels
Remove the beards. Discard any damaged mussels or those that do not close with a sharp tap on the counter. Place the mussels in a large soup pot with:
  • 1 1/2 cups dry white wine
  • 1/3 cup chopped shallots
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme
Cover and steam over medium heat until the mussels are completely open. Discard any that do not open. Pour the cooking liquid through a sieve lined with several layers of dampened cheesecloth or paper towels into a medium saucepan. Bring to a low simmer. When the mussels are cool enough to handle, remove form their shells. Whisk together in a small bowl:
  • 1 cup heavy cream or half-and-half
  • 1 large egg yolk
Gradually whisk about 1 cup of the cooking liquid into the egg mixture, then whisk back into the saucepan. Heat gently, but do not boil. Season with:
  • Salt to taste
  • Pinch of ground red or white pepper
  • 1/2 teaspoon curry powder
Ladle into warmed bowls. Garnish with the reserved mussels and sprinkle with:
  • Snipped fresh chives

In particular, as you can see we did not remove and shell the mussels. We also did not strain the cooking liquid, having scrubbed the shells very well. The curry powder is perfect.

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