Curry Mussels
35 min serves 2
Gluten-Free
Ingredients
- •2 kg mussels
- •1 onion
- •150 ml white wine
- •150 ml crème fraiche
- •1 tablespoon curry powder
- •1 teaspoon cayenne pepper
- •1 tablespoon parsley
- •1 tablespoon olive oil
- •salt and pepper
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Method
Adapted from foodista.com
- In a big pot or cocotte, put in olive oil and onion.
- Fry the onions until soft but not brown.
- Then, put in white wine, parseley, salt, pepper, and cayenne pepper.
- Stir for a few minutes before putting the mussels in the pot.
- Put the lid on.
- Cook the mussels for about 2-3 minutes, shaking the pan occasionally.
- Use tongs to lift out the mussels as they open, putting them into a warm dish.
- Throw away any mussels that haven't opened after 3 minutes.
- Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.
- Bring to the boil.
- Boil for 2 minutes.
- Add the curry powder and crème fraiche, stir.
- Reheat the sauce without boiling and let the sauce thicken.
- Serve the mussels in individual bowls with the sauce poured over.
- Sprinkle with some parsley.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.