Mussels in Curry – White Wine Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg mussel (s) (mussels)
- 2 onions)
- 1 clove garlic
- leaves Bay
- 250 ml cream
- curry
- Wine, white, dry
- g butter
- 1 tablespoon flour
- sugar
- salt
- pepper
- Chives and / or chervil
Print Recipe
Pin Recipe Instructions
- Wash the mussels and remove any beards. Sort out damaged and opened mussels and discard. Simmer in a saucepan with about 1 cup of water, a little white wine, salt and pepper, a bay leaf, a finely chopped onion and a chopped clove of garlic for about 10 minutes, until all the mussels have opened. Pour off the resulting mussel stock and collect about 1-2 cups.
- Chop an onion into small pieces. Melt butter in a saucepan and sauté the onions until translucent. Put the curry powder in the butter and steam it, so that it develops a lot of aroma. Make a roux with 1-2 tablespoons of flour and deglaze with the mussel stock. Add the cream and a dash of white wine and let the sauce simmer a little. Season to taste with salt, pepper and sugar.
- Pour the hot sauce over the mussels and stir everything until the sauce is well distributed. Sprinkle with chives or chervil and enjoy.
- Bread or fries taste good with it (I`m from Belgium :)))
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