Recipe #5451
Indian-style mussels with curry, parsley and dill
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 5 Tbsp. (75 mL) butter*
- 1 medium onion, chopped
- 2 Tbsp. (30 mL) Irresistibles curry*
- 1 tsp. (5 mL) Irresistibles turmeric*
- 1 bird’s eye chili pepper, crushed
- 5 lb. (2.5 kg) mussels, washed
- 1 cup (250 mL) white wine
- ¼ bunch of parsley, sprigs with the stems removed
- ¼ bunch of dill, sprigs with the stems removed
- 1 cup (250 mL) 35% cream*
- 1 lemon, juiced
- Salt and pepper to taste
Preparation
In a pot over medium heat, brown the onion with the curry, turmeric and pepper for a few minutes in the melted butter.
Add the mussels and deglaze with the white wine.
Add the parsley and dill sprigs. Allow to cook for 5 minutes.
Add the cream and lemon juice, season, and cook for about 7-8 minutes.
Serve.
Suggestion
Allow the mussels to cook until the shells open up. Stir the mussels from time to time so that they cook regularly and evenly.Origin: Indian
* We recommend Selection and Irresistibles products.
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