Curry Mussels
Ready in : 45 mins
Curry Mussels is a gluten free, primal, and pescatarian hor d'oeuvre. One portion of this dish contains around 64g of protein, 33g of fat, and a total of 743 calories. For $5.72 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Foodista has 1 fans. If you have crème fraiche, cayenne pepper, parsley, and a few other ingredients on hand, you can make it. It is an expensive recipe for fans of Indian food. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 89%, this dish is amazing.
Diets
Ingredients
mussels
2 kg
onion
1
wine
150 ml
crème fraiche
150 ml
curry powder
1 tablespoon
cayenne pepper
1 teaspoon
parsley
1 tablespoon
olive oil
1 tablespoon
salt and pepper
2 servings
Cooking in Steps
-
1In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.
olive oil
onion
pot -
2Then, put in white wine, parseley, salt, pepper, and cayenne pepper.
cayenne pepper
white wine
pepper
salt
-
3Stir for a few minutes before putting the mussels in the pot.
mussels
pot -
4Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.
mussels
frying pan -
5Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that havent opened after 3 minutes.
mussels
tongs -
6Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.
sauce pan
sieve -
7Bring to the boil and boil for 2 minutes.
-
8Add the curry powder and crme fraiche, stir. Reheat the sauce without boiling and let the sauce thicken.
curry powder
-
9Serve the mussels in individual bowls with the sauce poured over.
mussels
bowl -
10Sprinkle with some parsley.
parsley