Curried Verjus Mussels

• 2 lbs mussels
• 1 tablespoon butter
• 2 tablespoons fresh ginger, minced
• 1 12 cups verjus
• 12 cup cream
• 2 teaspoons curry powder (or to taste)
• 2 tablespoons cilantro, chopped for garnish

1. Discard open mussels if they don't close when tapped.
2. Sweat ginger in butter for about 1 minutes until soft, but not brown.
3. Add rest of ingredients.
4. Cover and bring to simmer in large stockpot.
5. Steam gently until mussels open.
6. Do not boil - mussels will toughen.
7. Serve with chopped cilantro on top.

mussels, butter, fresh ginger, verjus, cream, curry powder, cilantro

Taken from www.food.com/recipe/curried-verjus-mussels-431858 (may not work)