Freshly Foraged Mussels in a Delicate Curry Broth

This is what the mussels look like just after harvesting. Make sure they aren't open.

This is what the mussels look like after they are cooked. They are all open and ready to sop up with the sauce and a nice slice of bread.

1 lb of mussels (beards removed)
1/4 cup butter
2 tbsp dried diced shallots
1/2 tsp dried minced garlic
1 1/2 c white wine
3 tbsp dehydrated milk
1 tsp madras curry

Harvest your mussels from a beach of your choice at low tide. Remove the beards and rinse well. In your camp pot, melt the butter with the shallots and garlic. Add the white wine and dehydrated milk along with the curry until well mixed and bring to boil. Add the mussels, cover with a lid or foil to build steam and let it cook for 5-8 minutes. The mussels are done when they are all open. Serve with a baguette or over a pasta to add bulk. 

Serves 2