Name: Bridge View Taverns BELGIAN CURRY MUSSELS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 lbs fresh New- or Newfoundland blue mussels (cleaned, beards removed); 1 cups Belgian-style pale ale (or other light Belgian ale); 0.5 cups water; 2 tbs shallots (finely minced); 2 tsp garlic (minced); 1 tsp fresh ginger (grated); 1 tbsp lemon juice (fresh); 1 tbs vegetable or olive oil; 1 tbsp unsalted butter; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tsp mild curry powder; 0.5 tsp ground turmeric; 1 tsp tomato paste; 0.5 tsp Dijon mustard; 0.75 cups heavy cream (or half-and-half for lighter); 0.25 cups Belgian ale (reserved, optional to thin); 2 tbsp fresh parsley (finely chopped); 1 tbsp flat-leaf parsley (for garnish, chopped); 1 tsp lemon zest (optional); 1 loaf baguette, sliced 1/2-inch thick; 2 tsp olive oil (for brushing); 1 each garlic clove (halved, for rubbing); 0.25 tsp salt (for crostini)

Method

Crostini

Prepare and toast crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with a little salt. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Remove from oven and immediately rub each slice with the cut side of the garlic clove to impart a garlic aroma. Set aside and keep warm.

Mussels & Broth

Clean mussels

Rinse mussels well under cold running water. Discard any with cracked shells or that do not close when tapped. Remove beards by pulling toward the hinge. Pat mussels dry.

Sweat aromatics

In a large heavy-bottomed pot or wide sauté pan with a tight-fitting lid, heat vegetable oil and butter over medium heat until butter foams. Add the minced shallots and cook 2–3 minutes until translucent (do not brown). Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Build broth

Add 1 cup Belgian ale, 1/2 cup water, lemon juice, kosher salt and black pepper to the aromatics. Increase heat to medium-high and bring to a simmer.

Steam mussels

Add the cleaned mussels to the simmering broth, cover, and steam for 4–6 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain closed after cooking. Using a slotted spoon, transfer opened mussels to a large bowl and tent with foil; reserve the cooking liquid in the pot for the sauce.

Curry Cream Sauce

Reduce and flavor broth

Return the pot with the reserved mussel cooking liquid to medium heat. Add the curry powder, turmeric, and tomato paste, whisking to incorporate. Let the mixture simmer gently 2–3 minutes to bloom the spices and slightly reduce.

Finish sauce

Lower heat to medium-low and stir in Dijon mustard and heavy cream. Simmer gently 2–3 minutes more until sauce thickens slightly. If sauce is too thick, whisk in up to 1/4 cup reserved Belgian ale to reach desired consistency. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if needed. Stir in the 2 tablespoons finely chopped parsley and lemon zest (if using).

Combine mussels and sauce

Return the mussels with any accumulated juices from the bowl into the pot with the curry cream sauce. Toss gently over low heat just until mussels are heated through and coated in sauce, about 1 minute. Do not overcook.

Plate and garnish

Divide mussels and sauce among shallow bowls. Spoon extra sauce over the mussels, sprinkle with the remaining chopped parsley, and serve immediately with warm crostini on the side for dipping.

Belgian Curry Mussels Recipe