Indian·gluten-free·easy

Curry Mussels

Name: Curry Mussels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2.0 kg mussels; 1.0 onion; 150.0 ml wine; 150.0 ml crème fraiche; 1.0 tablespoon curry powder; 1.0 teaspoon cayenne pepper; 1.0 tablespoon parsley; 1.0 tablespoon olive oil; 2.0 servings salt and pepper

Ahoy, seafood lovers! Today, I've got a treat for you with my Curry Mussels recipe. Trust me, this dish is a real flavor explosion in your mouth, perfect for impressing your guests or simply treating yourself to a fancy dinner. First things first, gather your mussels, onion, wine, crème fraiche, curry powder, cayenne pepper, parsley, olive oil, salt, and pepper. Now, follow the instructions on the source website to whip up this Indian-inspired delight. But before you dive into cooking, let me share a little mishap I had with this recipe. One time, I accidentally mistook cayenne pepper for paprika – let's just say, it was a fiery dish to remember! Pro tip: When cleaning your mussels, make sure to tap any open ones lightly on the counter. If they don't close up, toss 'em out as they might be dead. We want fresh and lively mussels for this dish! So, get your apron on, pour yourself a glass of wine (maybe add some to the recipe too), and get cooking. Enjoy your Curry Mussels – and remember, a messy kitchen is a sign of a delicious meal in the making!

35 min(prep 15 + cook 20)

2 servings

350 kcal

4.5

Ingredients

mussels2.0 kg
onion1.0
wine150.0 ml
crème fraiche150.0 ml
curry powder1.0 tablespoon
cayenne pepper1.0 teaspoon
parsley1.0 tablespoon
olive oil1.0 tablespoon
salt and pepper2.0 servings

Nutrition

350 kcalper serving

Protein25g38%

Carbs15g23%

Fat20g31%

Fiber2g3%

Sugar3g5%

Directions

1
Scrub the mussels under cold running water and debeard them, discarding any that are open and do not close when tapped.
2
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
3
Stir in the curry powder and cayenne pepper, cooking for 1 minute until fragrant.
4
Pour in the wine and bring to a boil. Let it simmer for 2 minutes to reduce slightly.
5
Add the mussels to the pot, cover with a lid, and cook over high heat for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
6
Remove the pot from heat. Discard any mussels that remain closed.
7
Stir in the crème fraiche and season with salt and pepper to taste. Sprinkle with chopped parsley before serving.

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