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Charentaise-style Curry Mussel Stew

Curry Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 10 minutes
Energy: 196 kcal / serving

Instructions

  • 1.   PREPARING THE MUSSELS:
  • 2.   Scrub the mussels well and wash them thoroughly (the mussels should not be open, nowadays mussels are often very clean and the cleaning process is quick).
  • 3.   COOKING THE MUSSELS:
  • 4.   In a casserole dish, heat a knob of butter with the chopped shallot, the mussels, the glass of white wine, and the pepper.
  • 5.   When they start to open, add the glass of cognac and flambé. Then cover and shake the casserole for 5 minutes.
  • 6.   Drain the mussels and collect the cooking juice, which can be strained to remove any sand and impurities.
  • 7.   SAUCE:
  • 8.   Melt the remaining butter in a saucepan and add the flour, whisking until the mixture becomes frothy. Then add the bowl of mussel cooking juice and the curry. Let it thicken over very low heat for 10 minutes.
  • 9.   In a bowl, mix the egg yolk, lemon juice, and fresh cream. Once well combined, slowly incorporate the hot sauce and pour the mixture over the mussels.

Ingredients for servings

  • 1 tablespoon of butter
  • 1 glass of dry white wine
  • 1 glass of Cognac
  • 1 flour
  • 1 teaspoon of curry powder
  • 2 teaspoon of thick sour cream
  • 1 lemon
  • 4 liter of mussel
  • 1 shallot
  • 1 egg yolk
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    196 kcal
    10 %
  • Fat
    4,78 g
    7 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    1,49 g
    1 %
  • of which sugar
    0,47 g
    1 %
  • Protein
    1,09 g
    2 %
  • Fibers
    0,39 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.