- 2kg fresh mussel
Once regarded as the poor relation of the shellfish family because of their small size and…
- 150ml dry white wine
- 2 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp plain flour
- 1-2 tsp curry paste
- 100g crème fraîche
- chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.
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.