MUSSELMANIA IN CURRY CREAM

Seafood

Ingredients

3-4 pounds mussels, beards removed and soaked in water for 30 minutes to remove any debris

4 tablespoons olive oil

1 large onion, chopped

6-8 large garlic cloves, chopped

½ pound kielbasa or chorizo (pre-cooked) sliced into rounds and then cut in half moons

1 pint grape tomatoes, cut in half

1 cup corn (best off cob, but frozen works too)

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons granulated garlic powder

1 tablespoon curry powder

1 beer (or 1 cup dry white wine)

1 cup heavy cream

½ cup fresh basil or parsley chopped

French baguette or other crusty bread, cut into rounds

Instructions

Preheat oven to 400 degrees.

While mussels are soaking in cold water, heat the olive oil in a large deep skillet. Add the onion and garlic and cook until they become soft and translucent, about 3 minutes. Add the kielbasa or chorizo and cook until they begin to brown, about 4-5 minutes more, stirring frequently. Remove this mixture from pan and set aside.

Place the mussels in the pan drippings in an even layer. Sprinkle mussels with the reserved sausage mixture, tomatoes, corn, salt, pepper, garlic and curry. Pour beer (or wine) evenly over all and cover. Cook on high for about 6-8 minutes until the mussels start to open. Take a spoon and gently toss to distribute the sausage, tomatoes, and corn into the mussels so all the goodies are mingling with and within the mussels. Add the heavy cream. Cover and cook for another 5-8 minutes until all mussels are opened. Do not overcook. Overall cook time will vary depending on the size of the mussels.

Remove the mussels from pot with a slotted spoon to serving dish. Boil the broth stirring occasionally for another 8-10 minutes until the sauce is reduced by half. Pour the thickened sauce over the mussels and sprinkle with chopped basil or parsley.

While the mussels are cooking, brush the bread rounds with a mixture of olive oil and chopped garlic and place on a foil-lined baking sheet. Bake in a 400-degree oven for 8-10 minutes until toasty.

Serve the mussels family style or in bowls with the toasted bread on the side for dipping in the broth (the BEST part)!! These mussels or the leftovers, if you have any, are also delicious served over pasta!!

One of my signatures and fan favorite for sure! We are lucky to have access to the freshest mussels on Block Island every summer!