“I fancy some mussels for dinner.”
“Yeah, why not!”
“So, we can to Borough Market and get some then!”
Yeah! It’s mussels again! I just love them. I don’t know – I just think that I have special relationship with shellfish. My love with shellfish runs in my blood! 😉
I had previously featured Moules Marinières and Mussels in Herby Tomato Sauce that I love a lot! And this time, I tempted another of my favourite recipe that is curry mussels! Yes for curry and mussels!! Well, I did mention in my post on Moules Marinières that the curry powder used in this recipe is a mild curry mix. It’s very different from Malaysian curry powder that tends to be more spicy and pungent. I use curry powder from Ducros (one of the largest herb and spice company in France).
When buying mussels, always look for bright, clean, and tightly close unbroken shells. They should smell briny-fresh and not fishy. It is always best to eat the mussels on the day of purchase. Before cooking, pull out the beards and scrub the shells under cold running water using a stiff brush. Discard any open mussels that don’t close with a sharp tap.
It takes less than 25 minutes in total to serve curry mussels. And it’s always best to serve with fries. Also, not to forget to have some baguettes to dip in the sauce!
Below is the recipe that I got from a french website. Bon Appétit!!