Mussels Vandouvan (gm) Recipe

Clean the Mussels

Rinse the fresh mussels under cold water, scrubbing the shells to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.

Prepare the Roasted Garlic

To roast the garlic, preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Let it cool slightly, then squeeze the garlic cloves out of their skins.

Chop Fresno Chilies and Cilantro

Finely chop the Fresno chilies (removing seeds if you want less heat) and roughly chop the cilantro leaves.

Prepare the Curry Cream

In a saucepan over medium heat, combine the heavy cream, curry powder, salt, and black pepper. Stir continuously until the mixture simmers. Reduce the heat and let it cook gently for 5-7 minutes until slightly thickened.

Cook the Mussels

In a large pot, heat olive oil over medium-high heat. Add the cleaned mussels and cover the pot. Cook for about 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed.

Combine Ingredients

Once the mussels are cooked, add the roasted garlic and half of the chopped Fresno chilies to the pot. Pour the curry cream over the mussels and gently stir to combine. Cook for an additional 2-3 minutes to heat through.

Garnish and Serve

Transfer the mussels to a serving dish. Garnish with the remaining Fresno chilies and chopped cilantro. Serve hot with crusty bread.