743 kcalCurry Mussels
35 min serves 2
Gluten-Free
64gprotein32gcarbs33gfat
Ingredients
- •2 kg mussels
- •1 onion
- •150 ml wine
- •150 ml crème fraiche
- •1 tablespoon curry powder
- •1 teaspoon cayenne pepper
- •1 tablespoon parsley
- •1 tablespoon olive oil
- •salt and pepper
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
From foodista.com — read the original
- In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.
- Then, put in white wine, parseley, salt, pepper, and cayenne pepper.
- Stir for a few minutes before putting the mussels in the pot.
- Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.
- Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that havent opened after 3 minutes.
- Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.
- Bring to the boil and boil for 2 minutes.
- Add the curry powder and crme fraiche, stir. Reheat the sauce without boiling and let the sauce thicken.
- Serve the mussels in individual bowls with the sauce poured over.
- Sprinkle with some parsley.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo via Spoonacular · original recipe at foodista.com