Mussels in Creamy Curry Sauce

The slightly spicy sauce is so good and flavorful that you will definitely lick your plates clean.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 6

Ingredients

  • 2 kg Shellfish, abalone

  • 200 ml Alcohol, Wine, White

  • 30 g Butter, unsalted

  • 3 pieces Shallot

  • pieces Spices, curry powder

  • 100 g Sour cream

  • 0.25 bouquet Parsley, fresh

Steps

  1. Place the cleaned mussels in a large pot and pour in the wine. Bring to a boil. Cover the pot and steam the mussels until they open. While cooking, shake the pot several times or stir the mussels with a spoon. Once all the mussels have opened, remove the pot from the heat.

  2. Drain the mussels in a colander placed over a bowl to catch all the liquid. Discard any mussels that did not open. Strain the collected liquid through a fine sieve. Cover the drained mussels to keep them warm.

  3. Peel and finely chop the shallot. Rinse the parsley sprigs under running water, shake them dry, and roughly chop. Sauté the shallot in melted butter until translucent. Add the curry paste and sauté for another minute. Pour in the strained liquid, mix well, and season with pepper. Taste the sauce and add salt if needed.

  4. Stir in the crème fraîche and heat the sauce over low heat until slightly thickened. Serve the mussels in deep bowls, pour the prepared sauce over them, and sprinkle with chopped parsley. Serve the dish with bread.

Nutrition Information (Per 100g)

  • Calories: 115.28 kcal
  • Fat: 1.91 g
    • Saturated Fat: 1.16 g
  • Carbohydrates: 6.27 g
    • Sugars: 0.13 g
  • Protein: 15.29 g
  • Fiber: 0 g

Advice

Crème fraîche is very similar to sour cream, but it contains much more fat. Unlike sour cream, it can be added to hot dishes and cooked without curdling. If you cant find it in the store, you can make it yourself. Simply mix 2.5 dl of heavy cream (with 35% fat) and two tablespoons of yogurt. Pour the mixture into a jar, seal it tightly, and let it thicken at room temperature for 12 to 24 hours. Yellow curry paste can be bought or made at home.