Creamy Spiced Mussels

Expand your seafood horizons - this recipe for mussels is not as difficult as you might think

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  285

• Protein

  19g

• Carbs

  6g

• Fat

  18g

• Saturates

  10g

• Fibre

  1g

• Sugar

  0g

• Salt

  1.27g

Ingredients

• 2kg fresh mussels
• 150ml dry white wine
• 2 shallots, finely chopped
• 25g butter
• 1 tsp plain flour
• 1-2 tsp curry paste
• 100g crème fraîche
• chopped parsley, to serve

Directions

1. Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
2. Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
3. Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
4. Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.

Categories: Courses, Dinner Party