Mussels with Curry

Heat the peanut oil in a Reindl. Bring the white wine to the boil in a saucepan. Peel the garlic clove and chop it finely.

Add the cleaned mussels and curry powder to the oil, pour in the white wine and mix well.

Add the cream, saffron, garlic and pepper to the mussels. Cover the dish and cook until all the shells have opened (about 5 minutes).

Add the kirsch and the parsley and mix well.

Using a slotted spoon, divide the mussels evenly between two baking dishes. Boil the sauce to the desired thickness and pour evenly over the top.

Mussels Info:

The blue mussel, also called the pile mussel, is the most important edible species of mussel found along the coasts of Europe and North America. As early as the 13th century, French fishermen discovered that mussels thrive better on wooden piles than on the seabed and established the first mussel cultures. Today, mussels are exceptionally fattened off the coasts of Holland, Northern France, East Frisia and also off the Italian coasts.

By the way, the mussel is not a mussel, but the word “mussel” comes from “moss”, the fine threads (byssus) with which the mussel attaches itself to stones, barrels, piles, etc. Attaches.

You can also buy cleaned mussels, but if you want to be sure, you should clean them yourself: First, sort out all open mussels, they are spoiled. On it the

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