Curried Mussels

Curried Mussels
  • 2 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time

Ingredients

Add all
  • 2 tsp.
    (10 mL)

    oil

  • 5 tsp.
    (25 mL)

    butter

  • 1/4 cup
    (60 mL)

    onions, sliced

  • 1/4 cup
    (60 mL)

    pears, in small cubes

  • 1/4 cup
    (60 mL)

    apple, in small cubes

  • 1 Tbsp.
    (15 mL)

    curry powder

  • 2 tsp.
    (10 mL)

    cumin powder

  • 1/4 cup
    (60 mL)

    white wine

  • 1 kg

    mussels, cleaned (remove hairs)

  • 7 Tbsp.
    (100 mL)

    coconut milk

  • 5 tsp.
    (25 mL)

    coriander, chopped

Preparation

In a large stock pot, brown in oil and butter the onions, fruit, curry and cumin, over low heat for 5 minutes, stirring often.

Raise the heat, pour the white wine, add the mussels and cook covered until all the mussels open, stirring often for even cooking.

Retrieve the mussels from the stock pot and continue cooking the broth while adding the coconut milk.

Cook 3 minutes, pour on the mussels and add chopped coriander.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007