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Recipe: Fresh Mussels in Spicy Curry Sauce

by The EL Team 1 Jul 2013
Recipe: Fresh Mussels in Spicy Curry Sauce

Antoine Rodriguez, the Executive Chef at Le Meridien shares his recipe for fresh mussels in spicy and creamy curry sauce.

Serves 4

2kg fresh live mussels, well scrubbed and rinsed

Curry Sauce:
15ml olive oil
40g large onion, peeled and chopped
1 stalk celery, cut lengthways and sliced
50g fennel bulb, trimmed and chopped
50g large leek, trimmed and chopped
2 garlic cloves, peeled and finely sliced
3 sprigs fresh thyme
1 bay leaf
3g freshly ground black pepper
1/2g saffron threads
25g spicy fish curry powder
200ml chicken stock or vegetable stock
60g fresh cream
1 slice lemon, squeezed to taste
25g fresh roughly chopped coriander

To Serve:
30ml olive oil
1 loaf ciabatta bread

Method:
1. Heat the oil in a large saucepan or flame proof casserole dish. Add the onion, celery and fennel. Cover and cook over a medium heat for 4-5 minutes, stirring regularly until it begins to soften. Add the leek and garlic and cook for 2 minutes. Stir in thyme leaves, bay leaf, saffron and curry powder. Fry gently for 2 minutes, stirring occasionally.
2. Tip the mussels into the pan. Cover and cook for 2-3 minutes, shaking the pan every now and then and stirring once or twice. Add the stock, cover and return to boil. Continue cooking for a further 3-4 minutes until all the mussels open (discard any that haven’t opened after this time).
3. Stir in the fresh cream and season with freshly ground black pepper and a little freshly squeezed lemon juice. Sprinkle with chopped coriander and serve in large warmed bowls with lots of griddled ciabatta bread to mop up the creamy sauce.
4. To prepare the griddled bread: Drizzle the slices of bread on both sides with a little olive oil. Heat a griddle pan until very hot. Add the bread and cook on both sides for about a minute until hot and lightly charred. Serve with the mussels.

Top tip from the chef:
Soak the mussels in plenty of cold water for 20 minutes before using. Scrub well and remove the hairy beards. Discard any with broken or cracked shells and those that don't close as soon as they are tapped. After cooking, discard any that won't open.
 

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