Mussels with Curry Yogurt
Food & Wine, April 1994
Mussels with Curry Yogurt
Food & Wine, April 1994
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2 teaspoons vegetable oil 1 medium onion, finely chopped 1 tablespoon plus 1 teaspoon Madras curry powder 1 cup dry white wine 1 cup whole milk yogurt 1 teaspoon honey salt 2 pounds mussels, scrubbed and debearded 1 cup water Directions: Heat the vegetable oil in a small skillet. Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes. Add the curry powder and cook, stirring, for 2 minutes longer. Add 2 tablespoons of the wine and cook until the liquid evaporates. Transfer the curry mixture to a blender and let cool slightly. Add 2 tablespoons of the yogurt and the honey and blend until smooth. Pour the sauce into a bowl. Stir in the remaining yogurt and season with salt. Refrigerate until chilled. In a large pot, combine the mussels with the remaining wine and the water. Cover and cook over high heat until the mussels open, about 5 minutes; discard any that don't open. Using a slotted spoon, transfer the mussels to a large platter; let cool. Serve the mussels with the curry sauce on the side. Serves 8.
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