This text is part of the special book Plaisirs
The recipe is taken from the book Express healthy mealby Isabelle Huot (Editions de l’Homme).
Servings | 2
Preparation time | 20 minutes
Cooking time | 10 minutes
INGREDIENTS
10 ml (2 tsp) butter
½ French shallot, finely chopped
400g mussels, washed and trimmed
60 ml (1⁄4 cup) white wine
5 ml (1 tsp) curry powder
60 ml (1⁄4 cup) 5% dairy cooking mix (or 35% cream)
Salt and pepper
PREPERATION
In a saucepan, melt the butter and cook the shallot until tender, about 4 minutes.
Add the mussels and white wine. Cover and cook for about 5 minutes, or until the mussels have opened.
In a sieve placed over a bowl, filter the mussels to collect the cooking juices.
Transfer the juice to the saucepan, then stir in the curry powder and dairy mix (or cream). Return the mussels to the pan and stir.
Serve with green beans if desired.
To see in video