Mussels in a creamy Curry Sauce
This week I wanted to introduce you to a summer to share with friends or family recipe: mussels in curry sauce. At the end of the article you will also find Wine & Food Pairing tips.
Time: 25 minutes
Ingredients: (4 people)
- 3.2 kg of mussels (105,8 oz)
- 15 cl Riesling wine (5,28 fl oz)
- 25 cl of cream (8,8 fl oz)
- 1 teaspoon of curry powder
- 1 white onion
- parsley
- sea salt
- Pepper
Preparation:
- Wash and clean mussels
- Put the mussels in a pan with 2 tablespoons of water
- Heat the pot (8/10 minutes) to open molds
- Once opened recover the cooking juice and filter it
- Keep the mussels in the pan
- Pour the filtered juice in a saucepan
- Add the Riesling wine
- Chop the onion and add it to the saucepan
- Chop the parsley and add it too
- Add curry powder
- Stir
- Cook for 3 minutes over medium heat
- Adjust the sauce (salt, pepper)
- Pour the sauce over mussels
- Stir
- Cook for 2/3 minutes over medium heat
- Bon Appetit! Enjoy!
Side Wine & Food Pairing:
- Entre-deux-mers – Bordeaux (white)
- Bordeaux – Bordeaux (white)
- Coteaux d’Aix en Provence – Provence (white)
- Savennière – Loire (white)
- Blaye Côtes de Bordeaux – Bordeaux (white)
- Montagny – Burgundy (white)
- Côtes du Ventoux – Rhône (White)
- Pouilly-Fumé – Loire (white)
- Alsace Gewurztraminer – Alsace (white)
- Alsace Riesling – Alsace
- Alsace Riesling late harvest – Alsace (white)
- Alsace Sylvaner – Alsace (white)
- Alsace Pinot Gris – Alsace (white)
- Meursault – Burgundy (white)
- Vouvray – Loire (white)
- Vacqueyras – Rhône (White)
- Côtes du Rhône – Rhône (White)
- Riesling from Finger Lakes – New York, USA (white)
- Gewurztraminer from Finger Lakes – New York, USA (white)
- Vignoles from Finger Lakes – New York, USA (white)
Jonathan Choukroun Chicheportiche