Lightly Curried Mussel Soup recipe
information
Preparation time: 25 min, Cooking time: 8 min, Cals per serving: 289 for 4,578 for 2
ingredients
4 tbsp olive oil
2 shallots, finely chopped
1/2 tsp curry powder
725g (1 lb 9 oz) mussels, cleaned and scrubbed
200 ml (7 fl oz) dry white wine
100 g (3 1/2 oz) creme fraiche chopped fresh
2 tbsp flat-leaf parsley, optional
2 shallots, finely chopped
1/2 tsp curry powder
725g (1 lb 9 oz) mussels, cleaned and scrubbed
200 ml (7 fl oz) dry white wine
100 g (3 1/2 oz) creme fraiche chopped fresh
2 tbsp flat-leaf parsley, optional
method
1. Heat the oil in a large pan, add the shallots and curry powder and cook for 5 minutes or until the shallots are softened.
2. Add the mussels, white wine and 100 ml (3 1/2 fl oz) water, cover and bring slowly to the boil. Boil for a few seconds until the mussels open. Discard any that do not open. Remove from the heat and stir in the creme fraiche. Sprinkle with parsley, if using, then season with salt and black pepper to taste.
2. Add the mussels, white wine and 100 ml (3 1/2 fl oz) water, cover and bring slowly to the boil. Boil for a few seconds until the mussels open. Discard any that do not open. Remove from the heat and stir in the creme fraiche. Sprinkle with parsley, if using, then season with salt and black pepper to taste.
serving amount
serves: 4 as a starter, 2 as a main course
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