Curried Mussels (Mosselen)

20-30 min -

Smulweb.nl

Hoofdgerecht

0 sterren op basis van 0 stem(men)

Ingrediënten

Pinch of saffron strands

450ml/ ? pint hot vegetable stock

2kg/4 ? lb fresh

live mussels

cleaned

150ml/ ? pint dry white wine

knob of butter

1 shallot

finely chopped

2 garlic cloves

peeled and finely chopped

1 small hot chilli

seeded and finely chopped

2cm/ ? inch piece fresh root ginger

finely chopped

1/2 tsp ground turmeric

1/2 tsp garam masala

150 ml carton double cream

1 tbsp chopped fresh dill

juice of ? lime

salt and pepper Hulpmiddelen Een lekker glaasje wijn Hulpmiddelen - Een lekker glaasje wijn Voorbereiding Eerst even (vlees)bouillon laten trekken

de zg. beef stock Bereidingswijze 1. Place the saffron in a heatproof bowl and pour over the hot stock

set aside to infuse.

2. Place the mussels in a large pan and pour over the wine. Cover with a tight-fitting lid and cook for 5 minutes or so

shaking the pan occasionally until the shells open.

3. Strain the mussel liquid into a clean bowl.

4. Heat the butter in a large pan and gently cook the shallot

garlic

chilli and ginger until softened and golden. Add the spices

saffron stock and mussel liquid and simmer gently for 10 minutes.

5. Shell the mussels

saving about 20 to garnish and discarding any that don?t open.

6. Stir the mussels and cream into the pan

add a squeeze of lime juice and season to taste. Warm through gently

stir in the dill

then ladle into bowls.

7. Divide the reserved mussels between the bowls and serve. Serveertips Met een lekker glaasje witte wijn. Wij hebben het gegeten met tartiflette (aardappel schotel) en een friss

Bereiding

1 Place the saffron in a heatproof bowl and pour over the hot stock, set aside to infuse.
2 Place the mussels in a large pan and pour over the wine. Cover with a tight-fitting lid and cook for 5 minutes or so, shaking the pan occasionally until the shells open.
3 Strain the mussel liquid into a clean bowl.
4 Heat the butter in a large pan and gently cook the shallot, garlic, chilli and ginger until softened and golden. Add the spices, saffron stock and mussel liquid and simmer gently for 10 minutes.
5 Shell the mussels, saving about 20 to garnish and discarding any that don?t open.
6 Stir the mussels and cream into the pan, add a squeeze of lime juice and season to taste. Warm through gently, stir in the dill, then ladle into bowls.
7 Divide the reserved mussels between the bowls and serve.

Curried Mussels (Mosselen) is een recept van Smulweb.nl