Curry Mussels

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.

Ingredients

mussels

mussels

2 kg

onion

onion

1

wine

wine

150 ml

crème fraiche

crème fraiche

150 ml

curry powder

curry powder

1 tablespoon

cayenne pepper

cayenne pepper

1 teaspoon

parsley

parsley

1 tablespoon

olive oil

olive oil

1 tablespoon

salt and pepper

salt and pepper

2 servings

Cooking in Steps

  1. 1
    In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.

    olive oil

    olive oil

    onion

    onion

    pot
    pot
  2. 2
    Then, put in white wine, parseley, salt, pepper, and cayenne pepper.

    cayenne pepper

    cayenne pepper

    white wine

    white wine

    pepper

    pepper

    salt

    salt

  3. 3
    Stir for a few minutes before putting the mussels in the pot.

    mussels

    mussels

    pot
    pot
  4. 4
    Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.

    mussels

    mussels

    frying pan
    frying pan
  5. 5
    Use 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

    mussels

    tongs
    tongs
  6. 6
    Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.

    sauce pan
    sauce pan
    sieve
    sieve
  7. 7
    Bring to the boil and boil for 2 minutes.

  8. 8
    Add the curry powder and crme fraiche, stir. Reheat the sauce without boiling and let the sauce thicken.

    curry powder

    curry powder

  9. 9
    Serve the mussels in individual bowls with the sauce poured over.

    mussels

    mussels

    bowl
    bowl
  10. 10
    Sprinkle with some parsley.

    parsley

    parsley