Recipe courtesy of Chef Paul Lillakas
tbsp salted butter
cloves garlic, minced
green onions, sliced
tsp madras curry powder
tsp red chili flakes
Pinch of saffron threads, crushed (optional)
Freshly cracked black pepper
lb soaked and cleaned P.E.I. mussels, beards removed
cup dry white wine (such as Sauvignon Blanc)
cups 35% whipping cream
Baguette, cut into thick wedges
Preheat grill on high heat. In cast iron skillet, placed directly onto grill, melt butter.
Add garlic, green onion, curry powder, , chili flakes, saffron (if using), salt and pepper. Cook, stirring for 1 minute.
Add mussels; toss to coat. Add wine. Cover and steam for 4 minutes.
Add cream, and continue to cook, uncovered, until mussels have opened and sauce has thickened enough to coat the back of a spoon, about 5 minutes more.
Meanwhile, drizzle bread with oil and grill until charred.
Discard any mussels that have not opened. Top with cilantro and serve immediately.
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