Ingredients
1 kg cleaned mussels
14 fl oz dry white wine
1 oz butter
1 small onion, chopped
1 small carrot, chopped
1 oz sultanas
1 lvl tsp curry powder
½ tsp tomato puree
1 small apple
5 fl oz double cream
Instructions
- Put the mussels in a saucepan with the wine and place over a high heat. Bring to the boil and
cook, stirring, until all the mussels have opened.
- Strain the cooking liquid into a jug through a fine sieve. Discard any mussels that have not
opened fully. Return the mussels in their shells to the pan. Cover and set aside.
- Melt the butter in another saucepan. Add the carrot and onion and cook over a low heat for
2 minutes or until softened but not browned.
- Add the sultanas, curry powder, and tomato puree. Cook, stirring, for one minute.
- Gradually stir in the strained mussel liquid.
- Peel the apple, cut it into wedges and add to the sauce. Simmer gently for five minutes. Add
the cream.
- Pour the sauce over the mussels and heat through gently. Serve at once with some crusty
bread to mop up the juices.
Recipe courtesy of Sue's Recipe Server
