June 17, 2017
Main Dish, Shellfish, Mussels,
Dairy, Alcohol, French, Quick Meals, Easter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Wine, Butter/Margarine more
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"This recipe comes from a wonderful cookbook which my mother gave to me many years ago."
Heat oven to moderate 180c 350F
Scrape and wash the mussels thoroughly, using several changes of water. Drain thoroughly making sure no sand remains on the shells.
Put the mussels in a large pan, add the white wine, thyme bay leaf, parsley and dash of pepper.
Bring to boil, shake the pan and remove the mussels with a slotted spoon as they open; discard any empty shells or unopened mussels.
Arrange the mussels in a single layer, very close together, in a large ovenproof serving dish.
Reduce the cooking liquid and add the curry powder. Add the cream and leave to simmer for a while, until the sauce is smooth, but not too thick.
(If necessary, thicken the sauce with a little paste made by mixing the flour with some water until smooth and add just a little to sauce mix.)
Adjust the seasoning and strain the sauce over the mussels, place the dish in a moderate oven for 4-5 minutes.
Remove dish and serve immediately.
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Delicious and thoroughly enjoyed every one of those mussels, the only change I would make would be to saute a little minced garlic with the butter before putting in the mussels and other ingredients and as I used thick cream I found I didn't need the flour. Also I strained the sauce into a large jug and then poured over the mussels so the liquid was distributed evenly and served with some toasted crusty bread. Thank you Tisme made for Alphabet Soup game.