| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Food &, Drink |
1 |
servings |
INGREDIENTS
|
|
A good pinch of saffron |
| 1 3/4 |
kg |
Mussels; cleaned |
| 120 |
ml |
Dry white wine |
| 25 |
g |
Butter |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Garlic cloves; finely chopped |
|
|
Half a tsp medium curry powder |
| 2 |
tb |
Cognac |
| 2 |
ts |
Plain flour |
| 200 |
ml |
Creme fraiche |
| 3 |
tb |
Chopped parsley |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1 Put the saffron into a small bowl and moisten with 1 tbsp warm water.
Place the mussels and wine in a large pan, cover and cook over a high heat
for 3-4 minutes, shaking the pan now and then, until the mussels have
opened.
2 Tip them into a colander set over a bowl to catch all the cooking liquor
and discard any that haven't opened. Transfer the mussels to a large
serving bowl and keep warm.
3 Melt the butter in a pan, add the onion, garlic and curry powder and cook
gently without browning for 2-3 minutes. Add the cognac and cook until it
has almost all evaporated, then stir in the flour and cook for 1 minute.
4 Gradually stir in the saffron liquid and all but the last tablespoon or
two of the mussel cooking liquor, which might contain some grit.
5 Bring the sauce to a simmer and cook for 2-3 minutes. Add the cream and
simmer for a further 3 minutes, until slightly reduced.
6 Season to taste, stir in the parsley and then pour the sauce over the
mussels. Stir them together gently and serve with plenty of French bread.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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