Description
Curried Mussels with Fresh Pear- Amuse Bouche
This Curried Mussels with Fresh Pear- Amuse Bouche can be easily prepared ahead of time. It can also be served cold. For the presentation, we recommend using the minimalist approach. Keeping the portion to one mussel per guest. This will be just enough to tantalize their appetites for the next course.
Printable Recipe
Ingredients
| 1/4 to 1/2 Cup | Curry and Cream Sauce |
| 1 pound | Fresh mussels |
| 1/4 Cup | White wine |
| 1 Tbsp | Onion – diced |
| 1/2 | Fresh pear – diced |
Instructions
1. Heat the Curry and Cream Sauce in the microwave or in a sauce pan. Let cool slightly.
2. Clean the mussels under cold running water, scrubbing to remove any weed or beard. Place the mussels in a very large pot to allow room for the shells to open. Add the wine, diced onion and diced pear. Cover the pan tightly and cook over high heat for 3 – 5 minutes or just until the shells open. Discard any that do not open. Drain excess moisture.
3. Toss the Curry and Cream Sauce into the mussels. Let cool, cover and refrigerate for at least 30 minutes before serving.
Amuse Bouch Serving Suggestion:
Serve one mussel on a small but attractive dish, along with a cocktail fork for easy eating.
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