This fantastic Steamed Mussel with Vadouvan spice dish is full of teasing flavors to excite your palate. Smoky spice is enhanced with the bite of jalapeno and tempered with a light white wine, shallot and garlic broth. Pair with our delightful Rutherford Sauvignon Blanc for an easy and elegant supper to remember.
8 slices sourdough bread
3 pounds fresh mussels
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 shallots, thinly sliced
6 garlic cloves, thinly sliced
1 jalapeno, thinly-sliced rings
1 ½ cup white wine
1 cup heavy cream
3 Tbsp Vadouvan spice
2 lime, quartered
8 sprigs cilantro
2 Tbsp Round Pond Infused Chili Oil
salt & pepper
Drizzle the sourdough bread slices with Italian Varietal Extra Virgin Olive Oil and season them with salt and pepper. Place on a grill and lightly char them until they are crispy on the outside, but still soft on the inside. Slice diagonally in half. Set aside until the mussels are ready.
Next, start the mussels by adding about a tablespoon of oil to a large, flat-bottom pan. Add the sliced garlic, shallots and jalapenos. Cook on medium heat for about 2 minutes then add the mussels. Turn the heat to high and toss the mussels around in the pan. Once the pan is hot, add white wine and cover pan until the mussels steam themselves open. Once open, add the cream and Vadouvan spice. Let mussels cook in the cream and Vadouvan for about 3 minutes, then season the broth to your liking with salt and pepper.
Scoop mussels into 4 large bowls, adding equal amounts shellfish and broth to each bowl. Garnish each bowl with a couple lime wedges, cilantro sprigs, Infused Chili Oil and the grilled bread. Enjoy!