Servings:
Not Available
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
- 350 ml dry white wine
- 2 kg mussels,scrubbed & trimmed
- 1 ounce onion, chopped
- 1/2 tsp curry powder
- 1 1/2 tsp plain flour
- 150 ml fresh cream
- 5 grms butter
- Black pepper, ground as required
- Parsley sprigs as required
- Salt As required
STEP BY STEP:
- Put the wine and mussels in a large saucepan and bring to a boil
- Cover tightly and cook over high heat for 4 minutes, shaking the pan occasionally until the mussels open
- Discard any mussel that remains closed
- Remove the mussels from the shells, pouring their liquid back into the pan
- Put the mussels into a bowl and keep aside
- Boil the mussel liquid till it becomes half the quantity
- Heat butter in a saucepan, add onion and cook, stirring occasionally till soft
- Add the curry powder, flour and cook, stirring for 1½ minutes
- Strain reduced mussel liquid and slowly pour into the onion mixture
- Bring to a boil, simmer for 4 minutes and then stir in the fresh cream, salt and pepper and boil until lightly thickened
- Stir in the mussels, garnish with parsley and serve.
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