Curry mussels and leeks
15
6
4
No
Ingredients
- 2 kg (4.4 lb) of mussels
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 75 ml (1/3 cup) of white wine
- 15 ml (1 tablespoon) of curry
- 15 ml (1 tablespoon) of olive oil
Optional:
- 45 ml (3 tablespoons) fresh parsley, chopped
Preparation
Side-by-side mode
- In a sieve, wash mussels under cold water. Drain. Throw away mussels that won’t close when hit lightly against a work surface.
- In a casserole, heat oil at medium heat. Cook leeks for 1 to 2 minutes.
- Pour the white wine and bring to a boil. Add curry and cream. Salt and bring again to a boil. Add mussels and stir.
- Cover and cook for 5 to 6 minutes, until shells open. If desired, spread with parsley.
Chef’s note
Idea for side dishes: Thyme fries
- Wash and cut 5 potatoes into fries. Rinse with cold water and drain.
- Lay fries in a large bowl. Add 30 ml (2 tablespoons) of olive oil, 15 ml (1 tablespoon) of fresh chopped thyme and 5 ml (1 teaspoon) of Espelette pepper. Salt.
- On a parchment-lined baking sheet, arrange the fries without stacking them. Bake for 20 to 25 minutes at 400°F (200°C).
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