Creamy Curry Moule
A creamy, mildly spiced sauce which works surprisingly well with mussels
For 2 persons; preparation 10 minutes, cooking 10 minutes.
- 1kg mussels
- 1 onion, diced
- 2tsp grated ginger
- 1tbsp mild or medium curry powder (depending on how strong your mix is)
- 100mls white wine
- 1tbsp crème fraiche
- Large pot
- Chopping board and knife
- Slotted spoon
Put the mussels in a bowl or sink filled with cold water and de-beard them (pulling off any stringy bits outside the shell) and discard any that remain open or have cracked shells.
In a large pan gently fry the onion and ginger in a little oil for 5 minutes until soft. Add the curry powder and fry for another minute. Add the mussels and the wine and cover with a tight lid (the steam will cook the mussels so you don’t want it escaping).
Turn up the heat and leave the lid on for about 5 minutes. After this time lift the lid and see if the mussels have opened. If most are still not open, pop the lid back on and give it a couple more minutes. If they are all nice and open then turn the heat down.
Remove the mussels with a slotted spoon and serve them in bowls. Add the crème fraiche to the remaining liquor and quickly heat through. Once incorporated and warm pour the sauce over the mussels and enjoy! (don’t forget to discard any mussels that haven’t opened!).
Mussels are great by themselves as a starter or a main, but it’s also really nice to have some chips or bread to make the most of the delicious sauce.