This evening’s James Beard dish, Curried Mussels, has a pretty straightforward recipe. Mussels are added to sautéed onion and garlic with a fish or chicken stock. When they’re cooked, they’re flavored up with butter, curry and cayenne.
We’re finishing ours with a touch of cream, and serving them the way Beard’s cookbook suggests: with fried onion straws. We’re also adding our own twist: while the Beard recipe calls for rice, ours is a jazzed-up treatment with tropical fruits, including coconut. Come in and try it!
