The BBC Good Food logo
Creamy spiced mussels

Creamy spiced mussels

By
A star rating of 4.7 out of 5.14 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Expand your seafood horizons - this recipe for mussels is not as difficult as you might think

Nutrition: per serving
HighlightNutrientUnit
kcal285
fat18g
saturates10g
carbs6g
sugars0g
fibre1g
protein19g
low insalt1.27g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content