Curry Mussels
20 minIndian
Servings2
Plan it in the app to put it on your week.
- Gluten Free
- Paleo
- Pescatarian
Steps
- 1In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.
- 2Then, put in white wine, parseley, salt, pepper, and cayenne pepper.
- 3Stir for a few minutes before putting the mussels in the pot.
- 4Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.
- 5Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that havent opened after 3 minutes.
- 6Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.
- 7Bring to the boil and boil for 2 minutes.
- 8Add the curry powder and crme fraiche, stir. Reheat the sauce without boiling and let the sauce thicken.
- 9Serve the mussels in individual bowls with the sauce poured over.
- 10Sprinkle with some parsley.
Nutrition
- Calories
- 2119kcal
- Protein
- 241g
- Carbs
- 89g
- Fat
- 76g
- Fiber
- 3g
- Sugar
- 7g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does curry mussels take to make?
About 20 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 2 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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