Mussels are good value and quick to cook but seem special enough for entertaining. Serving with a bowl of chips will make this dish more substantial.
SERVES 4 – 30 minutes
– 2 shallots, finely chopped.
– 25g/1oz butter.
– 1 tsp plain flour.
– 1–2 tsp curry paste.
– 150ml/¼ pint dry white wine.
– 2kg/4lb 8oz fresh mussels, scrubbed and any open ones discarded.
– 100g/4oz crème fraîche.
– chopped parsley, to garnish.
– crusty bread or chips, to serve.
Step 1:Fry the shallots in the butter in a large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 minute.
Step 2:Stir in the wine, tip in the mussels, then cover and cook for 3–4 minutes, shaking the pan occasionally until the mussels open. Tip everything into a colander set over a large bowl to catch the juices. Discard any mussels that haven’t opened.
Step 3:Return the juices to the pan with the crème fraîche and bubble for a minute. Divide the mussels among four bowls, spoon over the sauce, scatter with parsley and eat with crusty bread or chips.
Note : PER SERVING 285 kcals, protein 19g, carbs 6g, fat 18g, sat fat 10g, fibre 1g, sugar none, salt 1.27g