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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Add the butter to a large sauteuse over medium heat. When melted add the shallot and garlic, sweat without colouration for 1 minute.
Add the curry powder, mussels, parsley and cider.
Cover with a lid and cook until the mussels are open.
Drain the mussels in a sieve over a pot.
Discard any unopened mussels.
Pass the mussel jus through a fine sieve and reduce by half.
Add the cream, bring to the boil, add the corn flour, season to taste.
Return the mussels to the pot, reheat and bring to the table.
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