Creamy spiced mussels


Creamy spiced mussels

Creamy spiced mussels
Creamy spiced mussels

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

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