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
1
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.
2
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.
3
Add the cream and gently cook for a few more minutes. Add the parsley and shallots serve with toasted crusty bread.
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
