Name: Curries Cream Mussels
Yield: -4
Ingredients: 2 kg black mussels , cleaned; 3 cloves garlic, grated; 1 knob ginger, peeled and grated; 1 cup white wine; 1 cup cream; 1 onion, finely chopped; 1 tbsp curry powder; 2 tbsp olive oil; 1 bunch shallots, chopped; 1 bunch parsley, finely chopped

Yields-4 Servings

2 kg black mussels , cleaned

3 cloves garlic, grated

1 knob ginger, peeled and grated

1 cup white wine

1 cup cream

1 onion, finely chopped

1 tbsp curry powder

2 tbsp olive oil

1 bunch shallots, chopped

1 bunch parsley, finely chopped

In a large sided pan or wok heat the olive oil and sauté the onions till soft. Add the grated garlic and ginger . Stir through the curry powder then add the mussels followed by the white wine.

Place a lid on the mussels and bring to a boil. Turn the heat down to low and allow the mussels to simmer for 5 minutes or until the mussels are open.

Add the cream and gently cook for a few more minutes. Add the parsley and shallots serve with toasted crusty bread.

Ingredients