Curried mussels
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 96 | Mussels -- scrubbed clean | |
| And beards removed | ||
| ¼ | cup | Dry white wine |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Finely minced garlic |
| 1 | cup | Chopped tomatoes -- (Peeled |
| And seeded) | ||
| ½ | tablespoon | Chopped fresh dill -- |
| =OR=- Dried dill | ||
| ½ | cup | Whipping cream |
| Salt | ||
Directions
COMBINE MUSSELS, wine, curry powder, garlic and tomatoes in 3-quart pan. Cover and bring to boil over high heat. (If using dried dill, add it now.) Uncover, add cream and continueto boil until mussels open, about 5 minutes or more, depending on size of mu Discard any unopened mussels. Season to taste with salt (and fresh dill, if using). Arrange mussels in bowls and pour in broth.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
Related recipes
- Baked mussels
- Chilli mussels
- Curried mussels with mushrooms
- Curry cream mussels
- Danish mussels
- Emeril's mussels
- Fried mussels
- Goan style mussels
- Moroccan mussels with spices
- Mussels in coconut milk curry
- Mussels marimera
- Mussels marvellous
- Mussels sauce
- Mussels steamed with white wine and curry leaves
- Mussels with sour curry
- Mussels, riesling and curry broth
- Red curry with mussels
- Steamed mussels
- Stuffed mussels
- Thai inspired mussels