Yo! Matt here. I got a quick recipe that's killer for the impromptu gathering of friends for a little summer seafood fest. This is an appetizer but can easily be stretched for an entree. Curried Mussels!!!
This is super easy and you can use one pan for the dish. Start out with these ingredients:
butter--1Tbsp
chopped shallots
chopped garlic
curry powder/garam masala(indian curry seasoning)
white wine/veg or chicken stock--1 cup
heavy cream-1 quarter cup
cleaned live mussels(beards removed)-1 dozen for you
salt and pepper to taste

Get your pan nice and hot until slightly smoking and add butter and swirl until coated. Add the shallots and garlic being careful not to burn them as it is very easy at this point. Sweat the veg until soft and translucent. Shock the pan with the wine and stock Add the curry powder, sifting over pan trying not to create any lumps. When three-quarters of the liquid has evaporated, add the cream and swirl until incorporated. Now add the mussels and cover. While the mussels are steaming, chop some flat-leaf parsley or chives if you like. The mussels, like all other mollusks, will open when cooked. Coat mussels with sauce by, yes, even more swirling and transfer to a large bowl. Anoint with parsley and serve with crusty bread and an ice cold beverage of your choice, I prefer a Pinot Grigio or even a California Sauvignon Blanc. Dip the bread in your sauce and use the shells as tiny spoons for dirty hands...I love dirty hands! See? Quick and painless!
Thanks for reading and I'll be back soon. Vajra, don't be a stranger!