Summary

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

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Instructions

1. 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.
2. 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.
3. Pour the hot sauce over the mussels and stir everything until the sauce is well distributed. Sprinkle with chives or chervil and enjoy.
4. Bread or fries taste good with it (I`m from Belgium :)))