22. Bermuda: Curried Mussel Pie

Bermuda an isolated islandgroup in the Atlantic Ocean, the closed land is a island in the Caribbean about 1600 km south.  A place that borrowed traditions from both the U.S and Great Britain. Traditions that haven’t seemed to change since the time of  Queen Victoria. Tea time is still an actual thing! Off course you have heard of the mysterious Bermuda triangle, the place where so many ships sink and planes just fall out of the sky! It is called the Bermuda triangle because  Bermuda was once known as the “Isle of Devils.” Dangerous reefs that have sunk ships sailing too close to its shores surround Bermuda, and there are hundreds of shipwrecks in the waters that surround it. This is amazing for diving there are about 400 ships you can visit while scuba diving! But here is the real scientific explanation: The presence of methane hydrates indicates enormous eruptions of methane bubbles that would swamp a ship, and projected high into the air- take out flying airplanes, as well.

Things you didn’t know about Bermuda:

• Bermuda has a dress code. You cannot walk around in your bathing suit and men must wear shirts at all times.
• The rainfall is the only fresh water source of Bermuda.
• Bermuda is home to more golf courses per square mile than anywhere in the world!

So overall Bermuda is a really popular wedding and diving destination! Here is the recipe! Make sure your filling is thick enough and you let it cool down before putting the dough on top.

Ingredients:

• 1/4 bushel small mussels, scrubbed
• 2 lbs potatoes, cut in small dice
• 2 medium onions, chopped fine
• 2 tablespoons fresh thyme
• 1 tablespoon minced parsley
• 2 tablespoons curry powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of magi
• salt and pepper, to taste
• 1/4 cup water
•  3 tablespoons cornstarch
• frozen pie crust 

Instructions:

1. Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
2. Strain the broth of all grit and reheat. Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
3. Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
4. Thicken with cornstarch mixed with cold water, added while the mixture is boiling. If it’s not thick enough, repeat with more cornstarch and water. Allow the filling to cool before proceeding.
5. Fill pans or ramekins, cut and fit dough to top of pie.
6. Bake at 350, 30 to 45 minutes, until golden brown and bubbly within. (Please note that the cooking times are merely an estimate, depending on the size of your pans or ramekins and the heat of your oven, as is the amount of pie.).