INGREDIENTS:
3-5 lbs Mussels
1 tbsp butter
1 cup chopped onion
2 tbsp Mild Indian Curry Paste
3 cloves garlic, grated or crushed into a paste
1 cup Lager
2 cups heavy cream
½ cup Maple Syrup
Fresh Cilantro/Pea Shoots/Green Onion for Garnish (Optional)
DIRECTIONS:
Soften onion and garlic in a heavy-bottomed wok, or a pot that will accommodate your mussels. Add curry paste and cook out for 1-2 minutes over medium heat. Add all the liquid ingredients. Reduce this by ½. You’ll want the mixture to be thickened, and flavours well combined.
Add mussels to a boiling mixture. Put lid on top of pot, and keep heat turned to high. Allow mussels to steam until they open, approximately 7 minutes.
Remove mussels, and place in a serving dish with a lid to keep mussels warm.
