The thought of Maine Mussels in white wine and curry sauce has me heading to a local fish store (Jess’s Market in Rockland, or Browne Trading in Portland) to get several pounds of these fresh local gems.

Sassy Curried Mussels
adapted from Chef Alain Bossé, The Kilted Chef

1¼ pounds Maine mussels, washed
2 ounces white wine
1 teaspoon finely chopped garlic
Few juliennes of green onions, celery, carrots
1 teaspoon curry paste or ½ teaspoon yellow curry powder
3 ounces of whipping cream

Directions: Weigh mussels and place in sauté pan. Add wine, garlic, and approximately each of celery, carrot, and green onion. Cover pan with a pie plate and allow to steam until mussels are half cooked. Drain half of the juices then add cream, curry paste, and/or curry powder. Stir paste around to dissolve. Cover and allow finishing steaming and sauce to reduce to thicken slightly. Serve mussels and sauce in a large oval bowl. Serve with your favorite bread.

MF&L Staff at Maine Food & Lifestyle magazine.