Creamy spiced mussels

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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1. Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
2. Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
3. Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
4. Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.

Per serving

285 kcalories, protein 19g, carbohydrate 6g, fat 18 g, saturated fat 10g, fibre 1g, salt 1.27 g

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Ingredients

• 2kg fresh mussels
• 150ml dry white wine
• 2 shallots , finely chopped
• 25g butter
• 1 tsp plain flour
• 1-2 tsp curry paste
• 100g crème fraîche
• chopped parsley , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Ingredients

• 2kg fresh mussels
• 150ml dry white wine
• 2 shallots , finely chopped
• 25g butter
• 1 tsp plain flour
• 1-2 tsp curry paste
• 100g crème fraîche
• chopped parsley , to serve

Per serving

285 kcalories, protein 19g, carbohydrate 6g, fat 18 g, saturated fat 10g, fibre 1g, salt 1.27 g

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