Curried Cod and Mussels

Name: Curried Cod and Mussels
Ingredients: 1/4 cup dried porcini mushrooms; 3/4 cup boiling water; 1 tablespoon extra-virgin olive oil; 1/4 cup minced shallots (about 1 large); 1 Granny Smith apple, finely diced; 1 garlic clove, minced; 1 tablespoon Madras curry powder; 2 thyme sprigs; Salt and freshly ground pepper; 2 pounds mussels, scrubbed; 1/2 cup dry white wine; 1/2 cup heavy cream; 1 pound skinless cod filletsbones removed, fish cut into 2-inch chunks; Crusty bread, for serving

14 ingredients

15 steps

Ingredients

1/4 cup dried porcini mushrooms
3/4 cup boiling water
1 tablespoon extra-virgin olive oil
1/4 cup minced shallots (about 1 large)
1 Granny Smith apple, finely diced
1 garlic clove, minced
1 tablespoon Madras curry powder
2 thyme sprigs
Salt and freshly ground pepper
2 pounds mussels, scrubbed
1/2 cup dry white wine
1/2 cup heavy cream
1 pound skinless cod filletsbones removed, fish cut into 2-inch chunks
Crusty bread, for serving

Directions

1

Soak the porcini in the boiling water until softened, 10 minutes.
2

Strain the mushrooms, reserving the soaking liquid, and rinse to remove any grit.
3

Finely chop.
4

In a large pot, heat the oil.
5

Add the shallots, apple, garlic, curry powder, thyme sprigs and porcini and season with salt and pepper.
6

Cook over moderate heat, stirring, until the shallots are softened, about 5 minutes.
7

Add the mussels and toss.
8

Add the wine.
9

Bring to a boil, cover and cook over high heat until the mussels have opened, 3 minutes.
10

Add the cream and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit.
11

Bring to a simmer.
12

Nestle the cod in the broth, cover and cook until the fish lightly flakes, 4 minutes.
13

Discard the thyme sprigs.
14

Transfer the cod and mussels to large bowls and spoon the broth on top.
15

Serve with crusty bread.