Mussels marinière with cream and curry

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Mussels marinière with cream and curry

Mussels marinière with cream and curry



Mussels marinière with cream and curry
Mussels marinière with cream and curry

Ingredients
Number of people
-

3
+

1.5 kg of Bouchot mussels

1 onion or 2 shallots

150 g mushroom

50 g butter

2 glasses of dry white wine (Sauvignon)

1 tablespoon flour

15 cl of cream

Pepper

Curry

Basil


Preparation 
TOTAL TIME: 45 MIN
Preparation: 30 min
Cooking time: 15 min
Step 1
Scrape and wash the mussels; remove the bysus.
Step 2
In a casserole dish, melt 15 g of butter, add the finely chopped onion and sauté. Add the white wine and let it heat until it simmers.
Step 3
Place the mussels in the casserole and mix well. Cover and mix the mussels 3 or 4 times in their juice until the mussels are well opened.
Step 4
When the mussels are open, remove them, keeping the cooking juices. Keep the mussels warm.
Step 5
In a saucepan, brown the butter with the tablespoon of flour. Add the cream and mushrooms. Sprinkle lightly with pepper and curry. Leave the mushrooms to cook. Finally, add the cooking juice. Leave until it simmers.
Step 6
In a hollow dish, present the mussels sprinkled with the creamy mushroom-curry sauce.
Author's note
Serve with baked French fries. With the rest of the mussel and sauce, you will serve a superb Basmati rice.

I add my grain of salt






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