Mussels in coconut curry sauce

Ingredients

• 1400 g bouchot mussels
• 2 pieces shallot
• 1 clove garlic
• 1 tbsp mild curry powder
• 400 ml coconut milk
• 15 cl dry white wine
• 10 cl crème fraîche
• 20 g unsalted butter
• 1 tbsp olive oil
• 0.5 bunches fresh flat-leaf parsley
• 1 piece lime
• to taste freshly ground black pepper

Method

1. Scrub the mussels under cold running water, remove the beards, and discard any that are cracked or remain open when tapped. Rinse in several changes of water until the water runs clear, then drain.
2. Finely slice the shallots and mince the garlic clove. Finely chop the parsley and set aside.
3. In a large pot over medium heat, melt the butter with the olive oil and sweat the shallots without browning until translucent.
4. Add the garlic and curry powder, then toast for about a minute while stirring to release the aromas without burning the spices.
5. Pour in the white wine, bring to a simmer, and let it reduce slightly to cook off the alcohol.
6. Add the mussels to the pot, cover, and cook over high heat, shaking the pot occasionally, until all the mussels have opened, about 4 to 5 minutes. Discard any that remain closed.
7. Using a slotted spoon, remove the mussels and divide them between two large warm shallow serving bowls, leaving the cooking liquid in the pot.
8. Pour the coconut milk and crème fraîche into the cooking juices, bring to a simmer, and let thicken for a few minutes while whisking until the sauce coats the back of a spoon.
9. Taste and adjust the seasoning with freshly ground black pepper (the mussel juices naturally salt the sauce).
10. Generously ladle the coconut curry sauce over the mussels, sprinkle with chopped parsley, and serve immediately with lime wedges.

Nutrition

Per serving

Energy

566.8 kcal

Protein

31.57 g

Carbohydrate

27.94 g

Fat

33.72 g

Fibre

4.43 g

Calcium

55.42 mg

Iron

3.26 mg

Magnesium

49.86 mg