Curry Marinated Mussels On The Half Shell Recipes

Steps:

• Thaw the mussels.
• Drain them well, squeezing out extra liquid from the mussels.
• Put them on a cookie sheet.
• In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
• Squeeze the lemon over the mussels.
• Put the bread crumb mixture equally on the mussels and press down a little.
• Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
• Serve and enjoy!

Steps:

• In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
• Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
• Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.