Warm Curried Mussels, Endive & Bean Salad Courtesy Of: Sysco Corporation Warm Curried Mussels, Endive & Bean Salad 24 12 lb. (216 ea.) Portico Simply greenshell mussels 3 cups Sysco Classic butter 2 tbsp. Sysco Imperial curry powder 1-1/2 qt Dry white wine 3 qt. Sysco Imperial fish stock 3 qt. Sysco Classic white beans, cooked 1-1/2 cups Sysco Imperial heavy whipping cream 4 tbsp. Sysco Classic lemon juice 9 ob. (72 each) Sysco Imperial pineapple slices 2 lb. 4 oz. Sysco Natural fresh curly endives, cleaned, torn into pieces 1 lb. 8 oz. Haricot vert, cooked 1. Scrub mussels under cold running water; remove beards. Set aside.
2. Melt 8 ounce of the butter in large pot. Add curry powder; cook 2 minutes. Add wine and fish stock. Bring to boil and reduce liquid by half. Whisk in remaining 1 pound butter.
3. Add mussels to pot; cover and cook until each opens. Remove mussels and set aside. Add white beans, cream and lemon juice to cooking broth; keep warm.
4. Broil pineapple slices until lightly browned. For each serving: Arrange 3 pineapple slices atop 1-1/2 ounces endive on warmed plate. Top with 3 ounces white beans and 9 mussels in shells. Garnish with 1 ounce haricot vert scattered over salad. Moisten with some curry broth before serving.
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Sysco Canada > Home > Recipes > Entrees > Warm Curried Mussels, Endive & Bean Salad
 
Warm Curried Mussels, Endive & Bean Salad
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Courtesy Of: Sysco Corporation
 
Yield: 24
 
Ingredients:
Portico Simply greenshell mussels   12 lb. (216 ea.)  
Sysco Classic butter   3 cups 
Sysco Imperial curry powder   2 tbsp.  
Dry white wine   1-1/2 qt 
Sysco Imperial fish stock   3 qt.  
Sysco Classic white beans, cooked  3 qt.  
Sysco Imperial heavy whipping cream   1-1/2 cups  
Sysco Classic lemon juice   4 tbsp.  
Sysco Imperial pineapple slices   9 ob. (72 each)  
Sysco Natural fresh curly endives, cleaned, torn into pieces   2 lb. 4 oz.  
Haricot vert, cooked   1 lb. 8 oz. 
 
Directions:
1. Scrub mussels under cold running water; remove beards. Set aside.
2. Melt 8 ounce of the butter in large pot. Add curry powder; cook 2 minutes. Add wine and fish stock. Bring to boil and reduce liquid by half. Whisk in remaining 1 pound butter.
3. Add mussels to pot; cover and cook until each opens. Remove mussels and set aside. Add white beans, cream and lemon juice to cooking broth; keep warm.
4. Broil pineapple slices until lightly browned. For each serving: Arrange 3 pineapple slices atop 1-1/2 ounces endive on warmed plate. Top with 3 ounces white beans and 9 mussels in shells. Garnish with 1 ounce haricot vert scattered over salad. Moisten with some curry broth before serving.

 
 
  
 
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