This is from ” Belgo Cookbook” by Denis Blais and Andre Plisnier. Its a great source for recipes for Mussels ( and indeed other Belgian dishes) so if you eat shellfish and love them as much as i do I recommend hunting out a copy. Mussels are packed with minerals. high in protein and low in saturated fats so one of the healthiest foods you can eat. Enjoy.
Ingredients
- 1 kg mussels cleaned
- 400 ml dry white wine
- 25 g butter
- 1 small onion peeled and chopped
- 1 small carrot chopped
- 25 g sultanas
- 1/2 tsp curry powder
- 1/2 tsp tomato puree
- 1 small apple preferably Golden Delicious
- 150 ml double cream
Servings:
Instructions
- Put the mussels in a casserole with the wine and place over a high heat. Bring to the boil and cook until the mussels have opened, stirring frequently to ensure they cook evenly. It will only take a few minutes.
- Strain the cooking liquid into a jug through a fine sieve. Discard any mussels that have not opened. Return the opened mussels in their shells to the casserole. Cover and set aside.
- Melt the butter in a saucepan, add the onion and carrot and cook over a low heat for 2 minutes until softened but not browned.
- Add the sultanas, curry powder and tomato puree and cook, stirring, for one minute. Gradually stir in the strained mussel liquid.
- Peel the apple, cut into wedges and add to the sauce. Let the sauce simmer gently for 5 minutes then add the cream.
- Pour over the mussels and heat through thoroughly. Serve at once with some frites or crusty bread to mop up the juices.
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