Curry Mussels - Moules au Curry
“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).
I am not sure if this product can be bought anywhere else. However, curry powder from McCormick or Schwartz could be the same?
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!!
For the Curry Mussels – Moules au Curry:
1 tbsp olive oil
1 onion, peeled and chopped
150ml dry white wine
1 tbsp parsley, chopped
1 tsp cayenne pepper
1 tbsp curry powder
150ml crème fraiche
salt and pepper
1. In a big pot or cocotte, put the olive oil and onion. Fry the onions until soft but not brown. Then, add the white wine, parseley, salt, pepper, and cayenne pepper. Stir for a few minutes.
2. Add the mussels and put the lid on and steam for about 2-3 minutes, shaking occasionally. Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that haven’t opened after 3 minutes.
3. Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand. Bring to the boil. Add the curry powder and crème fraiche, stir. Reheat the sauce without boiling and let the sauce thicken. Serve the mussels in individual bowls with the sauce. Sprinkle with some parsley.