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Fresh Curried Mussels

appetizers, shellfish

2 pounds mussels
1/4 cup butter
1 cup chopped onion
1 tablespoon minced gingerroot
2 large cloves garlic; minced
2 teaspoons ground coriander
1 teaspoon turmeric
3/4 teaspoon granulated sugar
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cumin
1/4 teaspoon (each) cinnamon and pepper
1 pinch salt
1/2 cup chicken stock or water
2 tablespoons lemon juice
1/2 cup light cream
1/4 cup finely chopped fresh coriander
4 teaspoons finely shredded coconut

Scrub mussels, removing beards and discarding any that don't close when tapped. Set aside. In large heavy saucepan, melt butter over medium-low heat. Add onion, gingerroot and garlic; cook for 5 minutes or until softened. Add coriander, turmeric, sugar, lemon rind, cumin, cinnamon, pepper and salt; cook for 5 minutes. Pour in stock and lemon juice; bring to boil. Reduce heat and add mussels; cook, covered, for 5 to 7 minutes or until mussels open. (Discard any that do not open.) Pour in cream; cook just until heated through. Taste and adjust seasoning if necessary. Scoop into warmed bowls. Sprinkle each portion with coriander and coconut.

Contributor: Canadian Living's Light & Easy Cooking - May/June, 1987

Yield: 2 main-course s

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