Mussel meat in curry cream
Time
Total preparation time: 30 min.
Fits well in the "R" months.
For 4 people:
- 500 g of mussels meat (deep-frozen)
- 2 small onions
- 1 clove of garlic (possibly more)
- 1 bay leaf
- 200 ml of cream
- 1-2 tablespoons curry powder
- 150-200 ml white wine (dry)
- 60g butter
- 2 tablespoons flour
- Salt, pepper and sugar, maybe a little vegetable seasoning
- Grated / donaged cheese for baking
- if necessary fresh chopped chervil or chives (if required)
preparation
Defrost mussel meat according to instructions (remove from bag, rinse off glaze under running water, thaw mussels meat for approx. 1 hour, pat dry if necessary).
Dice the onions, dice or crush the garlic, then sauté each in glass until translucent. Add curry powder and flour, deglaze with white wine and stir until smooth with a whisk. Add the bay leaf, simmer for about 5 minutes, then remove again.
Season with cream and spices.
Fill in oven-proof large soup cups and sprinkle with cheese and gratinate until the cheese throws bubbles and browns.
If someone does not like cheese, serve only sprinkled with chopped chervil or chives.
I made the above recipe for 3 people, but it was for 4, because I had enough left over (came to the paella.)
