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Curried Mussels (mosselen)
Algemeen
Bereidingstijd: 20-30 minuten
Maaltijdgang: Hoofdgerecht /
Soort keuken: Fusion keuken
Techniek:
Aantal personen: 4 personen
Ingredienten:
Pinch of saffron strands
450ml/ ? pint hot vegetable stock
2kg/4 ? lb fresh, live mussels, cleaned
150ml/ ? pint dry white wine
knob of butter
1 shallot, finely chopped
2 garlic cloves, peeled and finely chopped
1 small hot chilli, seeded and finely chopped
2cm/ ? inch piece fresh root ginger, finely chopped
1/2 tsp ground turmeric
1/2 tsp garam masala
150 ml carton double cream
1 tbsp chopped fresh dill
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Voorbereiding:
Eerst even (vlees)bouillon laten trekken
de zg. beef stock
Bereidingswijze:
1. Place the saffron in a heatproof bowl and pour over the hot stock, set aside to infuse.
2. Place the mussels in a large pan and pour over the wine. Cover with a tight-fitting lid and cook for 5 minutes or so, shaking the pan occasionally until the shells open.
3. Strain the mussel liquid into a clean bowl.
4. Heat the butter in a large pan and gently cook the shallot, garlic, chilli and ginger until softened and golden. Add the spices, saffron stock and mussel liquid and simmer gently for 10 minutes.
5. Shell the mussels, saving about 20 to garnish and discarding any that don?t open.
6. Stir the mussels and cream into the pan, add a squeeze of lime juice and season to taste. Warm through gently, stir in the dill, then ladle into bowls.
7. Divide the reserved mussels between the bowls and serve.
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