A great autumn warmer, lightly curried mussels with a garnish of leeks, strips of sweet potato, onions & garlic.
Preparation: 10 minutes
Cooking: 10 minutes
Serves: 2 people
Curried Mussels, Sweet Potato, Leeks & Grilled Rye
Ingredients
- 250g Fresh Mussels (These are from Direct Seafoods)
- ½ Sweet Potato: peeled and then shaved down with a peeler in to strips
- ½ Leek: paysanne
- 1 Onion: brunoise
- 2 cloves Garlic: crushed
- 100g White Wine
- 100g Double Cream
- 1 tsp Cumin
- 1 tsp Garam Masala
- Flavour Magic Curry Salt: to taste
- 1 slice 100% Rye: Bread du Jour
Method
In a hot pan open the mussels with the wine and a lid on, shaking occasionally for a couple of minutes until the mussels are cooked.
Strain off the liquor and reserve both the stock and the cooked mussels.
In the same pan add some oil and sweat down the vegetables, add the spices and cook out for 30 seconds.
Then add the stock and cream and reduce until thick, add the mussels and a little curry salt to taste.
Char the 100% rye bread and serve on the side.
