Curry Mussels
Details
- Serving Size: 2
- Gluten-Free: True
- Weight Watchers: 19 Points
Cuisine
- Indian
- Asian
- lunch
- antipasti
- main course
- starter
- snack
- appetizer
- main dish
- antipasto
- dinner
- hor d'oeuvre
Ingredients
- Mussels, 2kg
- Onion (chopped), 1
- Dry white wine, 150ml
- Crème fraiche, 150ml
- tablespoon Curry powder, 1
- teaspoon Cayenne pepper, 1
- tablespoon Parsley (chopped), 1
- tablespoon Olive oil, 1
- Salt and pepper to taste.
Instructions
In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.
Then, put in white wine, parseley, salt, pepper, and cayenne pepper.
Stir for a few minutes before putting the mussels in the pot.
Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.
Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.
Bring to the boil and boil for 2 minutes.
Serve the mussels in individual bowls with the sauce poured over.
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