Irena Chalmers’ Curried Mussels and Cucumbers Polonaise

Name: Irena Chalmers’ Curried Mussels and Cucumbers Polonaise
Yield: 4 to 6 portions
Ingredients: finely chopped fresh Italian (flat-leaf) parsley, for garnish; ½ teaspoon freshly ground black pepper; ½ cup mayonnaise; ½ cup sour cream; ⅓ cup heavy or whipping cream; ⅓ cup heavy or whipping cream; ¾ teaspoon curry powder; 1 teaspoon dried tarragon; 1 tablespoon cider vinegar; ¼ cup vegetable oil; 3 pounds fresh mussels, well scrubbed; 2 small cucumbers, peeled, seeded, and thinly sliced; 3 teaspoons salt; 2 tablespoons fresh lemon juice

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

One of the wittiest, most charming, and most professional people we know, Irena Chalmers is tremendously accomplished.

“I love all the subtle flavors and complex tastes in this appetizer,” Irena says, “and am always pleased when guests don’t gobble it all—so I can have the leftovers as a salad the next day!”

Ingredients

3 pounds fresh mussels, well scrubbed
2 small cucumbers, peeled, seeded, and thinly sliced
3 teaspoons

Starter
Gluten-free
Spicy

Method

Remove the beards from the mussels. (Don’t beard until right before you prepare this dish.)
Bring 1 inch of water to a boil in a large pot. Place a colander or steaming basket over the water, add the mussels, and cover. Steam until they open, about 5 minutes. Set aside to cool.
Toss the cucumbers with 2