Summary

Ingredients

• 3 kg mussel (s) (mussels)
• 1 packet cream
• 1 onion (s)
• 1 clove garlic
• 1 bay leaf
• Flour and butter for roux
• curry
• salt
• pepper
• Wine, white
• possibly fish stock

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Instructions

1. Wash the mussels and cook in a saucepan with 1/4 l water, the bay leaf and a dash of white wine for about 15 minutes. Drain the brew and collect 1/4 l.
2. Dice the onion and garlic and sauté in butter. Add the curry powder (make sure to sauté the curry, then it tastes twice as good!) Make a roux with the flour and add the mussel stock and the cream. Season to taste with salt, pepper, wine and sugar (add fish stock if necessary) and reduce until creamy. Pour over the mussels and let rest for another 5 minutes.
3. I have chips with it, but I also come from Belgium. White bread does it too !! The dish is ideal for cold winter days, reminiscent of vacation!