I love making this for company. It's absolutely delectable: tender, beautifully spiced lamb curry and rice. And there's a lovely, cooling cucumber mint raita sauce recipe included, to serve along side. You can assemble the casserole ahead of time.
Steamed Mussels with buttery saffron sauce | 3-4 lbs. small mussels, cleaned & debearded 6 oz. butter (preferable Gluten Free butter, i.e. ‘earth balance’) 2-3 shallots, finely chopped 2-3 cloves garlic, finely chopped a few springs of thyme 1/4 cup Dijon mustard (preferable Gluten Free, i.e. ‘Annie’s Naturals’) 1 cup dry white wine, such as sauvignon blanc 1 cup fish stock a pinch of saffron threads salt & pepper, to taste (if needed)