Mouclade au curry by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 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. 2.Wash the mussels thoroughly in 3 or 4 successive waters.
3. 3.Pour the mussels into the hopper and pour the white wine.
4. 4.Cover and cook for 3 to 4 min. Get rid of the mussels by keeping the juice in the hopper.
5. 5.Remove one shell from each mould and store flat in the serving dish. Film and keep warm.
6. 6.Pour the cream into the pan, continue cooking for a few minutes.
7. 7.Press the lemon juice and spread the starch with it. Add to the sauce and whisk.
8. 8.When the sauce has a good consistency, pour over the mussels. Enjoy without delay.