Curried Mussels

Name: Curried Mussels
Yield: Makes 4 servings
Ingredients: 1 teaspoon All-Purpose Curry Powder or commercial curry powder, or to taste; 2 tablespoons butter; 1 tablespoon lemon juice; 2 shallots, minced; ½ cup fairly sweet white wine, such as a German Auslese; 4 pounds mussels, trimmed of their beards and well washed; ½ cup crème fraiche or sour cream

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

One day I arrived at Restaurant Jean Georges to find the chef all in a lather. “We have to do curried mussels,” he said. “They are simply the best.” By that time, I had known Jean-Georges long enough to trust him; when he is excited about making a recipe, I am excited about eating it. “Let’s go,” I said.

We gathered ingredients, made curry powder, and, 30 minutes after my arrival, sat down