Creamy Spiced Mussels
Delight in a taste of the sea with this scrumptious mussel recipe. Fresh mussels cooked in a flavorful white wine broth infused with aromatic shallots, butter, and curry paste. Finished off with a rich and creamy sauce made with crème fraîche, this dish is simply divine. Perfectly paired with a side of crusty bread to soak up all the delectable juices. A must-try for any seafood lover!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 285 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.27 milligram of sodium
Comments
No comments found.