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Mussels with curry and coriander

Mussels with curry and coriander

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bild muscheln

Miesmuscheln

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muscheln mit curry

Mussels with curry and coriander
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Rezept drucken
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Mussels with curry and coriander
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
  • 1 kg mussels fresh
  • 1-2 bunch of soup vegetables
  • 1 bunch of coriander
  • 2 pieces of spring onions
  • 1 tbsp red berries
  • a dash of Chili
  • 1 tbsp Curry
  • 250 ml vegetable stock
  • 2 slices of ginger
  • 2 garlic cloves
  • 3 tbsp peanut oil
  • 1 piece of lime
  • 150 ml soy sauce
  • 100 ml white wine
  • 1 tbsp honey
Servings: servings
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Recipe Notes

Prepare all ingredients.

Put the mussels into cold water for about 10 minutes, drain on a sieve.

Bring the vegetable tock together with the ginger and the garlic to a boil and let everything cook.

Peel the soup vegetables consisting of carrots, yellow carrots, parsley roots and cut into a fine julienne.

Sear the half of the vegetables with peanut oil in a wok, then add the rest of the vegetables and the mussels.

Deglaze the mussels with white wine and the strained vegetable-ginger-garlic stock.

Cook the mussels with a lid for about 8-10 minutes.

Strain the mussel stock, bring them to a boil and season to taste with cream, curry, chili, and honey.

Mix together the mussel stock and pour over the mussels. Decorate the mussels with coriander and red berries and serve.

Serve with rice or white bread

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