Thursday, November 3, 2016

{soups-salads-and-salad-dressings} Mussels Riesling and Curry Broth


Mussels Riesling and Curry Broth
A recipe from British maestro, Jeremy Strode.
Serves 4

60 mussels (washed & beards removed)
2 brown onions (peeled & chopped)
4 cloves garlic (finely sliced)
1 celery stick
6 parsley stalks
4 sprigs thyme
2 bay leaves
1 tsp white peppercorns
250ml Riesling
200ml pure cream
150g unsalted butter (very cold & chopped up)
2 tsp curry powder
1 peeled apple (finely diced)
1 tomato (blanched, peeled & diced)
50g white radish (blanched, peeled & diced)
1/4 bunch chives (finely diced)
canola oil
white pepper

Heat a tablespoon of oil in a thick bottomed pan with deep sides, add 1/2 onion, garlic, celery, thyme, parsley, bay leaves and peppercorns. Stir, add mussels and riesling and cover with a lid.
Cook over a high heat until mussels just open, drain and cover them with a damp cloth, reserving liquid.
In another pan, melt a knob of butter, add the remaining onion and cook without colouring. Add the curry and cook over a low heat for ten minutes.
Add drained mussel liquor and boil. Add cream, re-boil and simmer for five minutes.
Meanwhile, remove mussels from shells and cover.
To serve, divide mussels between four warm soup plates. Sprinkle with apple, tomato, radish, celery and chives.
Blend the curry broth with the remaining butter, achieving a froth. Gently pour over mussels with a sprinkling of white pepper and serve immediately.


Posted by: <>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*



No comments:

Post a Comment