Snip 13
Master Chef
2 lbs of cleaned mussels in the shell
3/4 cup of dry cider
3 sprigs of fresh thyme
2 cloves of garlic crushed
6 tsps of butter
3 shallots finely chopped
1 stick of celery finely chopped
3 tsps of curry powder
3 tsps of all purpose flour
1/4 cup of regular cream
1/4 cup of mayonaisse
handful of fresh chopped parsley
Crusty bread to serve
Place cleaned mussels in a large saucepan with 2/3 of a cup of water, the cider, thyme and garlic. Cover and cook on high shaking pan frequently for about 7 minutes or until mussel shells open. Leave mussels to cool a few minutes in liqour. Drain off the liqour through a sieve (into a bowl, you want to keep the liqour) discard thyme and bits of garlic.
Arrange mussels on 4 serving plates
Melt the butter in a pan, add shallots and celery and cook gently for 5 minutes. Add curry and flour and whisk for a minute. Whisk in the reserved liqour and bring to a simmer. Cook for about 10 mins stirring all the time. Whisk in the cream and mayonaisse and spoon sauce over mussels. Sprinkle with chopped parsley and serve with slices of buttered crusty bread.
Enjoy!
3/4 cup of dry cider
3 sprigs of fresh thyme
2 cloves of garlic crushed
6 tsps of butter
3 shallots finely chopped
1 stick of celery finely chopped
3 tsps of curry powder
3 tsps of all purpose flour
1/4 cup of regular cream
1/4 cup of mayonaisse
handful of fresh chopped parsley
Crusty bread to serve
Place cleaned mussels in a large saucepan with 2/3 of a cup of water, the cider, thyme and garlic. Cover and cook on high shaking pan frequently for about 7 minutes or until mussel shells open. Leave mussels to cool a few minutes in liqour. Drain off the liqour through a sieve (into a bowl, you want to keep the liqour) discard thyme and bits of garlic.
Arrange mussels on 4 serving plates
Melt the butter in a pan, add shallots and celery and cook gently for 5 minutes. Add curry and flour and whisk for a minute. Whisk in the reserved liqour and bring to a simmer. Cook for about 10 mins stirring all the time. Whisk in the cream and mayonaisse and spoon sauce over mussels. Sprinkle with chopped parsley and serve with slices of buttered crusty bread.
Enjoy!
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