Mussels in Curry Sauce

Yield:  2

Preparation time 10 minutes: total cooking time 15 minutes

Ingredients

• 6 garlic cloves, peeled
• 4 tablespoons unsalted butter – (60ml)
• ¼ cup whipping cream (62.5ml)
• 3 teaspoons curry powder (15ml)
• 2 ½ pounds small mussels, scrubbed, debearded – (1250grams)
• 3 tablespoons clear cherry brandy – Kirsch – (45ml)

Directions

1. Place the garlic cloves in enough water to cover and boil for 5 minutes to blanch. Remove the garlic and cut the cloves in half.  Combine blanched garlic with room temperature butter and blend together until it forms a paste.  Blend in whipping cream and curry powder.
2. Heat a large skillet and add curry butter, mussels and cherry brandy.  Cover and cook for 4-5 minutes until the mussels open.  Remove the mussels using a slotted spoon transfer them to a bowl.  Discard any unopened mussels.
3. Serve with lots of crusty bread.