Moules au Curry

The Moules au Curry are steamed and served right when they open with a flavorful curry sauce and fries. The sauce is made with shallots, garlic, heavy cream, curry powder, vadouvan curry (a French curry with milder heat), white wine, and parsley. We serve aioli on the side for the fries, made with Dijon, egg yolk, garlic, lemon, and oil.

Note that the mussels come to the table from the kitchen in the back. And be sure to set the table with an extra bowl or plate for shells.