Irresistible mussels from Jill Dupleix in ” Very Simple Food”.
Ingredients
- 1.5 kg mussels
- 125 ml dry white wine
- 1 small onion peeled and finely chopped
- 1 plump garlic clove peeled and finely chopped
- 1 tbsp butter
- 1 tbsp plain flour
- 100 ml milk
- 1 egg yolk
- 1/2 tsp mild curry powder
- 1/2 tsp powdered saffron
- 1/2 tsp ground turmeric
- 100 ml double cream or whipping cream
Servings:
Instructions
- Discard any broken mussels and those that do not close when sharply tapped. Scrub well and pull out the little beards.
- Put the white wine, onion and garlic into a heavy lidded frying pan and brig to the boil. Boil for a minute then add the mussels, cover tightly and cook for a minute.
- Shake the pan and remove any mussels that have opened, then repeat the process, keeping the opened mussels in a covered bowl. Mussels only need to be cooked lightly so they are plump and still full of their own juices.
- Discard any mussels that remain closed then strain the cooking broth into a jug and set aside.
- Melt the butter in a small saucepan, scatter on the flour and cook, stirring, for about 3 minutes. Gradually pour in the mussel broth, stirring constantly, then slowly pour in the milk, stirring.
- Beat the egg yolk, curry powder, saffron, turmeric and cream together. Add to the sauce, stirring well, but don't let it boil.
- Remove the top shells of about half the mussels and discard. Pile all the mussels into 4 warmed shallow bowls and pour the sauce over the top to serve.
- I like to accompany with some oven chips or crusty bread.
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