Mussels With Curry Cream Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the mussels in a saucepan with the wine and place over a high heat.
  • Bring to the boil and cook, stirring, until all the mussels have opened.
  • Strain the cooking liquid into a jug through a fine sieve.
  • Discard any mussels that have not opened fully.
  • Return the mussels in their shells to the pan.
  • Cover and set aside.
  • Melt the butter in another saucepan.
  • Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
  • Add the sultanas, curry powder, and tomato puree.
  • Cook, stirring, for one minute.
  • Gradually stir in the strained mussel liquid.
  • Peel the apple, cut it into wedges and add to the sauce.
  • Simmer gently for five minutes.
  • Add the cream.
  • Pour the sauce over the mussels and heat through gently.
  • Serve at once with some crusty bread to mop up the juices.
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