Mussels With Curry Cream Sauce Recipe

Name: Mussels With Curry Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg cleaned mussels; 14 ounces dry white wine; 1 ounce butter; 1 small onion, chopped; 1 small carrot, chopped; 1 ounce sultana; 1 teaspoon curry powder; 1/2 teaspoon tomato puree; 1 small apple; 5 ounces double cream

Servings: persons

1 kg cleaned mussels
14 ounces dry white wine
1 ounce butter
1 small onion, chopped
1 small carrot, chopped
1 ounce sultana
1 teaspoon curry powder
1/2 teaspoon tomato puree
1 small apple
5 ounces double cream

1
Put the mussels in a saucepan with the wine and place over a high heat.
2
Bring to the boil and cook, stirring, until all the mussels have opened.
3
Strain the cooking liquid into a jug through a fine sieve.
4
Discard any mussels that have not opened fully.
5
Return the mussels in their shells to the pan.
6
Cover and set aside.
7
Melt the butter in another saucepan.
8
Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
9
Add the sultanas, curry powder, and tomato puree.
10
Cook, stirring, for one minute.
11
Gradually stir in the strained mussel liquid.
12
Peel the apple, cut it into wedges and add to the sauce.
13
Simmer gently for five minutes.
14
Add the cream.
15
Pour the sauce over the mussels and heat through gently.
16
Serve at once with some crusty bread to mop up the juices.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg cleaned mussels, 14 ounces dry white wine, 1 ounce butter, 1 small onion, chopped, and more.

Yes, Mussels With Curry Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels With Curry Cream Sauce

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