Mouclade au curry by Laurent Mariotte
- Total time
- 1 h
- servings
- 4 servings
- Dish type
- Other
Auto-translated · View original
Prep
45 min
Cook
15 min
Total time
1 h
Ingredients
Ingredients
- 1,2 kg 1.2 kg of culhot mussels
- 1 c. à soupe 1 tablespoons of curry powder
- 2 2 new onions
- 2 2 bay leaves
- 30 g 30 g butter
- 2 dl 2 dl of dry white wine
- 100 g 100 g raw cream
- 1 1 lemons
- 15 g 15 g of maize starch
- fine grey salt
- mill pepper
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 2 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Peel and chop the onions. Gently cut the onions with curry in a large hopper with a lid with butter and bay leaves.
- 2
Wash the mussels thoroughly in 3 or 4 successive waters.
- 3
Pour the mussels into the hopper and pour the white wine.
- 4
Cover and cook for 3 to 4 min. Get rid of the mussels by keeping the juice in the hopper.
- 5
Remove one shell from each mould and store flat in the serving dish. Film and keep warm.
- 6
Pour the cream into the pan, continue cooking for a few minutes.
- 7
Press the lemon juice and spread the starch with it. Add to the sauce and whisk.
- 8
When the sauce has a good consistency, pour over the mussels. Enjoy without delay.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!