Dear Ah Swee,
This is a quick dish for our nephews & nieces and for friends dropping in for a chat:
INGREDIENTS:
1/2 cup minced shallots
2 tbsp minced garlic11/2 cups dry white wine
1 cup heavy cream
1 tsp curry powder
20 NZ half green mussels - cleaned and debearded ( get it from Lucky Frozen Sdn Bhd in Pudu)1/4 cup butter
1/4 cup minced parsley (You can buy Genting Garden's Italian Parsley from Carrefour or Cold Storage)
1/4 cup chopped onion shoots
DIRECTIONS:
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover and steam mussels for a few minutes.With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan.
3. Whisk butter into the cream sauce.
Turn heat off, stir in parsley and onion shoots. Spread sauce over mussels. Serve immediately.
You can interface the dish with my favourite white elixir of resurrection - Marlborough Sauvignon Blanc 2008 from House of Nobilo, New Zealand. (Get it from Muihua, Tel: 03-6257 9333.).
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