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Curry mussel stew

Curry mussel stew

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Here is a delicious Mussel Curry Stew recipe.

Ingredients for 4 persons :

  • 2 kg of mussels
  • 2 broccoli
  • 2 shallots
  • 1 lime
  • 10 cl of white wine
  • 20 g semi-salted butter
  • 10 cl of heavy cream (30% fat)
  • 10 cl of coconut milk
  • 2 bird peppers
  • 1 tsp. tablespoon of curry
  • 1 tsp. 1 teaspoon of potato starch. tablespoon of water
  • Salt, pepper, coarse salt

Mussels stew with curry

- Peel and chop the shallots.

- Brush and wash the skin of the lemon, remove a few zest with a peeler. Cut these zest into julienne.

- Wash and chop the bird peppers.

- Cut the broccoli into small florets, wash it.

- Bring salted water to coarse salt to a boil, immerse the broccoli florets in it, cook for 5 minutes and cool in ice water. Drain, set aside.

- Scrape and wash the mussels. Place them in a casserole dish with the white wine.

Cover and cook over high heat until they open. Shell them. Filter the cooking juices and set aside.

- In a saucepan, melt the butter, sweat the shallots in it.

Pour in the cream, coconut milk and 10 cl of the reserved mussel juice. Reduce for 5 minutes over low heat. Add the peppers, lime zest, curry. Simmer for 2 minutes. Stir in the potato starch diluted in 1 tablespoon of water. Simmer for another 1 minute.

Filter. Place the broccoli and mussels in this sauce. Check the seasoning.

- Serve hot.

Chef's about the curry mussel stew

- This dish can be served with a small brunoise of vegetables.

- If this dish is eaten with children, pay attention to the dosage of bird pepper, which is a very hot pepper from the islands of Réunion and Guadeloupe.




Reduce:evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Sweat : remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.

Cut into fine julienne : Cut into regular slices 1 to 2 mm thick then layer and cut into filaments of a few centimeters = cut into thin sticks (eg julienned leek, julienned orange zest ...).


Calories per person: 230

Photo: C. Herlédan

Video: Billi Bi: Craig Claibornes Mussel Soup Recipe. The New York Times (May 2022).