RECIPES105 g Ocean King smoked mussels
1 large onion, chopped
10 ml curry powder
2 ml minced ginger
2 ml grated fresh ginger
2 ml ground coriander
2 ml turmeric
salt to taste
1 litre chicken stock
300 g mussel meat
500 g mussels on the half shell
30 ml medium cream sherry
125 ml cream (you may need more)
fresh coriander sprigs to garnish
Drain oil from mussels and pour into a heavy-based saucepan. Heat oil, then add onion and sauté until glossy, about 5 minutes. Add curry powder and cook with onion for about 3 minutes. Add minced ginger and grated ginger, coriander, turmeric and salt. Cook for a further 5 minutes. Add stock (use 1 cube) and simmer for a few minutes. Stir in mussel meat and simmer for 10 minutes. Add mussels on the half shell, then stir in sherry and heat through. Add cream just before serving.
Serves: 6
Source: http://www.food24.com/
