Mussels on the Half Shell with Curried Crumbs

Ingredients

• 4 tablespoons unsalted butter
• softened
• 1 large garlic clove
• minced
• 1 1/2 teaspoons curry powder
• 1 tablespoon chopped parsley
• A few dashes of hot pepper sauce
• 1 1/2 cups coarse fresh bread crumbs
• Salt
• Freshly ground pepper
• 2 pounds medium mussels
• scrubbed

Instructions

1. In a skillet, melt 1 tablespoon of the butter.
2. Add the garlic and cook over low heat until fragrant, 1 minute.
3. Add the curry powder and cook, stirring, until fragrant, 1 minute.
4. Scrape the mixture into a bowl and let cool.
5. Stir in the remaining 3 tablespoons of butter and the parsley and hot sauce.
6. Fold in the bread crumbs and season with salt and pepper.
7. In a large pot, bring 1 cup of water to a boil.
8. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, 3 minutes.
9. Using a slotted spoon, transfer the mussels to a large rimmed baking sheet.
10. Let cool, then break off 1 shell of each mussel.
11. Pry each mussel loose, leaving it in the shell.
12. Spoon a little of the mussel cooking liquid over each mussel.
13. Preheat the broiler.
14. Dot each mussel with 1 teaspoon of the bread crumb topping.
15. Broil the mussels 6 inches from the heat, rotating the pan a few times, until the crumbs are browned and crisp, 2 minutes.
16. Serve.