Ragout of Pile Mussels in Curry Sauce

Clean the mussels one by one. In a saucepan, sauté shallot cubes, garlic, cracked peppercorns and chopped parsley. Add mussels, pour white wine over them, cover and heat for about 3 minutes, shaking occasionally. Once the mussels have opened, remove the mussel meat from the shells.

For the sauce, sauté finely diced carrots, celery and leek in butter at low temperature. Add the curry, fill with half of the mussel stock and cook. Taste regularly so that the dish does not become too salty due to cooking.

Add whipped cream, reduce a little, add cold butter flakes, season with juice of a lemon and curry if necessary.

Toss the mussels in the sauce and serve in deep plates.

Garnish: Plucked green celery leaves.

Our wine recommendation: Pinot Gris, dry to semi-dry Baden Gewürztraminer, dry to semi-dry Saxony Morio-Muskatnuss Kabinett, semi-dry – Palatinate

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