Curried Mussels

(Serves 4)

INGREDIENTS
1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 tablespoon shallot, minced
1 stalk fresh lemongrass*
2 teaspoons curry powder
1 1/2 pounds Penn cove mussels, de-bearded
1 tablespoon scallion, thinly sliced
1 tablespoon unsalted butter
salt and pepper

*available in Asian markets and specialty food shops. use the lower 6 inches only, discarding the outer leaves and ends and cut into 1- inch pieces
METHOD OF PREPARATION
1. In a 5-6 quart heavy kettle, bring wine and cream to a boil with garlic, shallot, lemongrass and curry powder.
2. Add mussels and cook covered over moderately high heat 4-6 minutes, or until the mussels open.
3. Discard any unopened mussels and the lemongrass.
4. Using a slotted spoon divide mussels among 4 bowls.
5. To liquid remaining in kettle add scallions, butter, salt and pepper to taste; stir until butter is incorporated and spoon over mussels.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Mussel Recipes,” aired during the week of March 3, 2008.