Creamy spiced mussels

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Preparing mussels

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

Latest comments and suggestions

• Nicola

  18 December 2007

  Nicola rated and commented on this recipe

  

  Yummy, have as a main course with plenty of French bread, a real treat especially if you like curry...

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• bbqnut

  14 January 2008

  bbqnut commented on this recipe

  changed the curry paste for cilly powder. found it not so harsh.

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• teresag1963

  20 January 2008

  teresag1963 commented on this recipe

  I tried this today truly delicious would definately do this recipe again.

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• Anne

  02 March 2008

  Anne rated and commented on this recipe

  

  This was a real change from my usual effort with mussels . i used curry powder as i had no paste in stock , worked very well indeed . can really recommend this dish

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• Lyn

  22 March 2008

  Lyn rated and commented on this recipe

  

  Great for a quick and tasty meal, the sauce was delicious.

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• Frieda

  16 August 2008

  Frieda commented on this recipe

  This recipe reminds me of Thai green curries. I like coconut cream instead of ordinary cream better.

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• Frieda

  16 August 2008

  Frieda rated this recipe

  

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• recipes

  08 January 2009

  recipes rated and commented on this recipe

  

  Really liked this, I hadn't thought of using a cream sauce with mussels before. Used 1/2 a red chili instead of the curry

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• Jenn

  12 March 2009

  Jenn rated and commented on this recipe

  

  I made this last week - very easy and tasty! My partner loved it.

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• wendy

  08 August 2009

  wendy rated and commented on this recipe

  

  Absolutely delicious and so easy to make.

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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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